My cooking buddy at work suggested I buy the Herbal Kitchen by Jerry Traunfeld, the chef of the Herb Farm Restaurant here in Woodinville, Washington.
Anne shared Chef Traunfeld’s recipe for Fennel Blossom soup one day, and I was hooked. I bought the book the same day.
It came today, and I wasn’t disappointed! His Tarragon Chicken Breasts with Buttered Leeks was fantastic! I didn’t have chicken breasts on hand, so I used skinless chicken thighs. They gave off more juice than a chicken breast would, so the sauce was a bit thin even though had I reduced it as much as I could.
What a treat. The chicken thighs were tender and so full of leek and tarragon flavor, my husband ate three!
- 4 large chicken breasts
- 2 cups leek, thinly sliced
- 2 cups chicken broth
- 4 tablespoons unsalted butter (I used 2 tbs olive oil in place of 2 tbs butter)
- 2 tsp lemon juice
- 2 tablespoons tarragon, rough chopped
- Put leeks in large skillet with chicken broth and butter (I used 2 tbs olive oil). Cook over gentle boil about 8 minutes until broth just covers leeks.
- Top with chicken breasts lightly seasoned with salt and pepper. Cover and simmer on low about 10 minute until just done.
- Remove chicken to serving platter and increase heat. Add 2 tbs butter, lemon juice and tarragon. Simmer until butter melts.
- Pour over chicken and serve.
Amount Per Serving Calories: 215 Total Fat: 11.45g Cholesterol: 71mg Sodium: 333mg Total Carbs: 6.98g Dietary Fiber: 0.81g Sugars: 2.07g Protein: 18.82g
Old Weight Watchers Points 5
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