Chicken in Leek & Tarragon Sauce

This dish originates from France and is one of our family favourites.  It is simple to prepare and tastes delicious.  Following recipe serves 4.

Ingredients:

4 chicken breastfilets

1/3 cup plain flour

ground white pepper, to taste

60 g butter

2 leeks (Lauch), sliced not too thinly

1 cup dry white wine

1 cup chicken stock

1½ tsp dried tarragon leaves

200 g cream

fresh tarragon sprigs or parsley, to garnish

Method:

Trim fat off chicken fillets, toss in flour seasoned with white pepper.  Heat butter in a large pan until coloured. Add chicken fillets, cook over medium heat for 3 minutes, turning once. Remove to a plate.

Add leeks to pan and cook until slightly coloured, sprinkle through any remaining flour.  Pour wine and stock into pan, stir until mixture begins to simmer, add tarragon, simmer uncovered for 10 minutes.

Return chicken fillets to the pan, simmer uncovered 10-15 minutes or until tender. Add cream and garnish with tarragon sprigs.  

Serve with buttered rice or boiled potatoes.  

Bon Appetit!