0 0
Jerry Traunfelds Tarragon

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 cups leeks, white and light green parts only, thinly sliced
2 cups chicken broth (use homemade, salt free)
4 tablespoons unsalted butter (divided use)
4 boneless skinless chicken breasts, about 1 1/2 pounds (organic if possible)
kosher salt & fresh ground pepper
2 teaspoons lemon juice, fresh
2 tablespoons tarragon leaves, fresh, coarsely chopped

Nutritional information

281.2
Calories
124 g
Calories From Fat
13.9 g
Total Fat
7.9 g
Saturated Fat
99 mg
Cholesterol
469.4 mg
Sodium
7.4 g
Carbs
0.9 g
Dietary Fiber
2.1 g
Sugars
30.7 g
Protein
302g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Jerry Traunfelds Tarragon

Features:
    Cuisine:

    Completely delicious! I made a few minor adjustments, so that I could turn my leftovers into a yummy soup. I doubled the leeks, broth, tarragon, lemon and only used 3 chicken breasts (just 2 of us at dinner). When the chicken went in, I added some carrots that I boiled for 3 minutes. I served it with couscous, covering that with some of the broth too. With the leftovers, I just cut up the chicken and carrots, then dumped them back in. Even though I was completely full, I had a hard time resisting tasting all the way until I put a lid on the container!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Jerry Traunfeld’s Tarragon Chicken Breast With Buttery Leeks, This dish, featured in Rob Kasper’s column, tastes like spring Try it with fresh asparagus and baby new potatoes From the Splendid Table’s How to Eat Supper, by Lynne Rossetto Kasper and Sally Swift Jerry Traunfeld is a chef in Woodinville, Washington and the author of The Herbfarm Cookbook , Completely delicious! I made a few minor adjustments, so that I could turn my leftovers into a yummy soup I doubled the leeks, broth, tarragon, lemon and only used 3 chicken breasts (just 2 of us at dinner) When the chicken went in, I added some carrots that I boiled for 3 minutes I served it with couscous, covering that with some of the broth too With the leftovers, I just cut up the chicken and carrots, then dumped them back in Even though I was completely full, I had a hard time resisting tasting all the way until I put a lid on the container!, We both really liked this It was a crazy evening and I really didn’t have anything to even go with it But I’m sure it would be great tasting to use the sauce with mashed potatoes or something The sauce made the chicken breasts moist We will make this again I made this for Cookbook Tag Thanks very much for the recipe!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Place Leeks in a Large Skillet With Chicken Broth and 2 Tablespoons of the Butter.

    2
    Done

    Cook at a Gentle Boil Over Medium Heat Until the Leeks Are Tender and the Broth Has Boiled Down Far Enough So That the Leeks Are No Longer Completely Submerged; This Should Take About 8 to 10 Minutes.

    3
    Done

    Sprinkle Both Sides of the Chicken Breasts With Salt and Pepper.

    4
    Done

    Place Them on Top of the Simmering Leeks, Spoon Some of the Leeks Over the Chicken, and Cover the Pan Tightly.

    5
    Done

    Reduce the Heat to Low; After 10 Minutes, Test the Chicken For Doneness. It Should Feel Firm When You Press It. If Breast Pieces Are Large, It Could Take as Long as 15 Minutes, but Don't Overcook Them.

    6
    Done

    When the Chicken Is Done, Transfer It to a Warm Platter.

    7
    Done

    Increase the Heat Under the Leeks to High; Stir in the Lemon Juice , the Remaining 2 Tablespoons of Butter and the Tarragon.

    8
    Done

    When the Butter Melts, Season With Salt and Pepper to Taste.

    9
    Done

    Pour the Leek Sauce Over the Chicken and Serve.

    Avatar Of Alivia Hughes

    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    I Love Palak Paneer Spinach And Cheese
    previous
    I Love Palak Paneer Spinach And Cheese
    Asiago Potatoes
    next
    Asiago Potatoes
    I Love Palak Paneer Spinach And Cheese
    previous
    I Love Palak Paneer Spinach And Cheese
    Asiago Potatoes
    next
    Asiago Potatoes

    Add Your Comment

    9 + nine =