Herbed Chicken Breasts With Buttered Leeks

Total Time
30mins
Prep 5 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
  2. 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.
  3. Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
  4. Reduce the heat to low and cook, covered, 10-15 minutes until done.
  5. Remove chicken and keep warm on a warmed platter.
  6. 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.
  7. Pour the leek sauce over the chicken and serve.

Reviews

(4)
Most Helpful

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.

Jaime P. February 12, 2006

EXCELLENT! I made a few alterations to this dish, but came away with a wonderfully flavored chicken dish that will absolutely be repeated. In order to cut cooking time a bit, I pounded the chicken breasts to about 1/4 inch thick prior to cooking. When I removed the chicken to prepare the sauce, I stirred in a bit of heavy cream and subbed some dry white wine for the lemon juice. I only had dried tarragon on hand, but the flavor was still excellent. This was simple enough for a weeknight, but special enough for guests. I can't wait to make it again.

Ms B. January 09, 2006

I made this recipe tonight for dinner. My family loved it! It was my first time cooking with leeks. I substituted fresh thyme for the tarragon since that's what I had on hand. I also put the sauce and leeks in the blender and served them as a sauce over the chicken. Delicious!

angiebuettner August 06, 2011

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