Chicken with mushrooms and leeks

chicken, mushroom and leeks in a creamy tarragon sauce

7w ago


2 chicken breasts

75g of butter

1 large shallot

1 dash of white wine

50ml of water

25ml of whipping cream

50g of mushrooms

4 baby leeks

2 tsp fresh tarragon

1 dash of lemon juice


In a pan melt 25g of the butter and seal the chicken breast, skin side down to start. Peel and slice the shallots and add to the pan along with the white wine. Bring to the boil. Add the water, cover with a lid and place in the oven at 180 degrees centigrade until cooked, about 10 to 15 minutes. Remove chicken and leave to rest for 10 minutes under foil. Strain chicken liquid through a sieve into another pan. Trim the baby leeks and steam for a few minutes until tender. Slice and put aside. Bring the chicken liquid to the boil and add the mushrooms and cook for about 1 minute before adding the cream. Once again bring to the boil. Whisk in the butter little by little, add the cooked leeks, chicken and tarragon. Season with sea salt and freshly milled pepper as necessary and a few drops of lemon juice.

Can be served with mash potatoes, rice or pasta

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Comments (16)

  • Yum!

      1 month ago
  • Sounds delicious! I have not seen baby leeks. Would green onion be a good substitute?

      1 month ago
  • Very nice

      1 month ago
  • It's not a big fan of mushrooms but I would definitely try this.

      1 month ago
    • U could do it without the mushrooms just increase the amount of other ingredients

        1 month ago
    • I really like that idea as well! 😁

        1 month ago