Chicken with Tarragon & Mustard Leeks

Chicken with Tarragon & Mustard Leeks

  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.

4 thoughts on “Chicken with Tarragon & Mustard Leeks”

  1. What a fabulous entry Anneli, and I am a huge lover of estragon, especially when served with chicken, a great combination, and your recipe looks stunning. Thanks so much for entering this lovely recipe in to herbs on Saturday, a

    1. Glad you like it Karen! I wish I used Tarragon more actually – it’s one of my favourites but I think I am a little cautious with it. It’s good to use dried tarragon here also as I find the fresh can be hard to find where I live. But dried works perfectly well here. x

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