Tarragon Chicken with Herb Buttered Leeks
Tarragon Chicken Breasts With Buttered Leeks
2 cups thinly sliced leeks,white and light green parts only(1 large or 2 small)
2 cups chicken broth
4 tablespoons unsalted butter
Kosher salt and fresh ground pepper
2 teaspoons fresh lemon juice
2 tablespoons coarsly chopped tarragon (can sub 2 tablespoons chopped marjoram or 1/2 cup chopped dill or chervil
Put leeks in a large killet add chicken broth and 2 tablespoons of the butter. Cook at gentle boil,med. heat untill tender and broth so the leeks are no longer completely submerged. about 8 minutes
Sprinkle both sides of chiken breasts with salt and pepper. Place on top of leeks,spoon leeks over top and cover pan tightly.
Reduce heat to low. In 10 min.test for doneness. If breasts are large may take 15 min. Don't overcook
When done,lift pieces from leeks and put on a warm platter.Increase heat to high and stir in lemon juice,the remaining 2 tablespoons butter and tarragon. Taste, add salt and pepper if needed. Pour leek sauce over chicken and serve.