Recipe by echo echo
Here's an adaptation of a lovely, simple recipe created by Chef Jerry Traunfeld; it arrived in one of NPR's Lynne Rossetto Kasper's "Weeknight Kitchen" emailings. If you prefer, substitute 1/2 cup chopped dill for the 2 Tbs tarragon or marjoram. For leeks as a side dish minus the chicken, just carry out steps 1 and 2, then season to taste and serve. For a different side dish, carry out steps 1 and 2 but substitute sliced carrots for half the leeks and add garlic to taste plus a little lemon juice.
Top Review by Jaime P.
I also altered this a little bit. After cooking, I used a handblender on the sauce until it was smoother and added a spoonful of sourcream, then returned it to the heat and reduced it a bit. The result was a yummy dish that the whole family loved. I will definately be making this one again.
- 2 cups thinly sliced leeks, white and light green parts only
- 2 cups chicken broth (I use low-sodium) or 2 cups chicken bouillon (I use low-sodium)
- 4 tablespoons unsalted butter
- 4 boneless skinless chicken breasts
- kosher salt
- 2 teaspoons lemon juice
- 2 tablespoons coarsely chopped fresh tarragon or 2 tablespoons fresh marjoram
Directions See How It's Made
- In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
- Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
- Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
- Reduce the heat to low and cook, covered, 10-15 minutes until done.
- Remove chicken and keep warm on a warmed platter.
- Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
- Pour the leek sauce over the chicken and serve.