JERRY TRAUNFELD’S TARRAGON CHICKEN BREASTS WITH BUTTERY LEEKS
- 2 cups thin-sliced leeks, white and light green parts only (1 large or 2 small)
- 2 cups Cheater’s Homemade Chicken Broth or canned chicken broth
- 4 tablespoons unsalted butter
- 4 boneless, skinless chicken breasts (about
- 1½ pounds; organic if possible) Kosher salt and fresh-ground black pepper
- 2 teaspoons fresh lemon juice
- 2 tablespoons coarse-chopped fresh tarragon leaves
Instructions:
For chef Jerry Traunfeld, herbs are where you begin a dish, not merely what you add as a grace note.
- Place the leeks in a large skillet with the chicken broth and 2 tablespoons of the butter. Cook at a gentle boil over medium heat until they are tender and the broth has boiled down far enough that the leeks are no longer completely submerged. This should take about 8 minutes.
- Sprinkle both sides of the chicken breasts with salt and pepper. Place them on top of the simmering leeks, spoon some of the leeks over the chicken, and cover the pan tightly. Reduce the heat to low. After 10 minutes, test the chicken for doneness: it should feel firm when you press it. If the breast pieces are large, it could take as much as 15 minutes, but don’t overcook them.
- When the chicken is done, transfer it to a warm platter. Increase the heat under the leeks to high, and stir in the lemon juice, the remaining 2 tablespoons butter, and the tarragon. When the butter melts, season to taste. Pour the leek sauce over the chicken, and serve.