4 chicken breast fillets
2 leeks, chopped
40g plain flour
250ml dry white wine
250ml chicken stock
1½ teaspoons dries tarragon
fresh tarragon for garnish
salt & pepper
Season the flour with salt and pepper. Coat the chicken fillets in the seasoned flour. Heat a heavy based frying pan and melt the butter. Add the chicken fillets and cook over a medium heat for 3 minutes turning once. Remove and place on a plate. Add the chopped leeks to the pan and cook until slightly coloured, sprinkle in any remaining flour.
Pour the wine and chicken stock into the pan and stir until the mixture begins to simmer, add the dried tarragon and leave to simmer gently for 10 minutes. Return the chicken fillets to the pan and continue cooking, uncovered for a further 10-15 minutes until the chicken is cooked through and tender. Remove from the heat. Stir in the cream and garnish with the fresh tarragon.
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