Serves 4
204 min
Tarragon Chicken with Leeks
Recipe GLPRcd82da05fad578
A classic French-inspired dish featuring tender chicken breasts pan-seared until golden, then simmered with fresh leeks and aromatic tarragon in a savory broth. The combination of fresh lemon juice and tarragon creates an elegant, bright sauce that's both comforting and refined.
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Ingredients
2 pounds chicken breasts
Salt and pepper to taste
Flour for dredging
4 tablespoons butter
3 leeks, thinly sliced (white and light green parts only)
1-1/2 cups chicken broth
3 tablespoons fresh tarragon, chopped
3 teaspoons fresh lemon juice
Directions
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
Lightly dust each chicken breast with flour, shaking off any excess.
Heat butter in a large skillet over medium-high heat. Once foaming, add the chicken breasts and sear for 5-6 minutes per side until golden brown. Remove chicken to a plate and set aside.
In the same skillet, add the sliced leeks and cook for 3-4 minutes over medium heat, stirring occasionally, until they begin to soften.
Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Stir in the chopped tarragon.
Return the chicken breasts to the skillet, nestling them among the leeks. Reduce heat to medium-low, cover, and simmer for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed. Serve the chicken with the leeks and sauce spooned over the top.
