- 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.
- Cook your chicken breasts to your liking – I roasted mine for this recipe.
- 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.
- 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.