• 1 tbsp olive oil
  • 1 knob of butter
  • 3-4 leeks
  • 1 tsp dried tarragon
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 50g grated cheese (I used Emmenthal)
  • 150ml chicken stock
  • 3 heaped tbsp of creme fraiche
  • 2 chicken breasts
  • Mashed potato to serve
  1. First carefully wash your leeks. I top and tail them and remove the other layer. Then I split them down the middle lengthways and wash under water, making sure to get in between all the layers. Slice them thinly.
  2. Cook your chicken breasts to your liking – I roasted mine for this recipe.
  3. Heat your olive oil and butter in a frying pan and fry your leeks with the dried tarragon for 8 minutes until softened. Then add your chicken stock and let that bubble away and reduce for 5 minutes.
  4. Stir in your mustards, your creme fraiche and your grated cheese and let that bubble for 3 minutes. Season and serve poured over your chicken breast with some mashed potatoes if you so wish.

I have entered this recipe into the December Herbs On Saturday challenge hosted by my friend Karen over on Lavender & Lovage.