Tarragon & Leek Chicken
Ingredients
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25 gram (1 ounce) butter
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275 gram (10 ounce) leeks, cut into 2.5cm (1 inch pieces)
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2 tablespoons Paprika & Onion Chicken Seasoning
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4 skinless, boneless chicken breasts
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2 teaspoon Tarragon
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300 millilitre hot chicken stock
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1 tablespoons cornflour
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150 millilitre (¼ pint) single cream
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Melt the butter in a large frying pan and fry the leeks for 5-6 minutes, turning occasionally.
- 2 Meanwhile, grill the chicken for 10 minutes under a high heat, turning often. Add the Tarragon and stock to the leeks. Bring to the boil and simmer for 5 minutes. Sprinkle the Perfect Shake Chicken Herb & Spice Blend over the chicken and cook for a further 10 minutes.
- 3 Meanwhile, mix the cornflour with 2 tbs water and add to the pan with the cream. Bring back to the boil, stirring. Season to taste. Serve with mashed potatoes.