Creamy tarragon chicken with leeks and green beans

Name: Creamy tarragon chicken with leeks and green beans
Total time: 35 min
Cuisine: French
Ingredients: 4 chicken breasts, about 150 g each; 2 leeks, sliced; 200g green beans, trimmed; 25g butter; 1 tbsp olive oil; 150ml gluten free dairy free egg free chicken stock; 150ml double cream; 2 tbsp fresh tarragon, chopped; 2 tbsp lemon juice

Tender chicken breast in a light cream and tarragon sauce, with sweet leeks and crisp green beans.

Time35 min
LevelEasy
Costabout £2.10 a head

4 servings

Ingredients

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4chicken breastsabout 150 g each
2leekssliced
200 ggreen beanstrimmed
25 gbutter
1 tbspolive oil
150 mlgluten free dairy free egg free chicken stock
150 mldouble cream
2 tbspfresh tarragonchopped
2 tbsplemon juice

Method

1
Season the chicken. Heat the oil in a large pan and cook the chicken for 6 minutes on each side until golden and cooked through. Lift onto a plate and cover with foil.
12 min
2
Add the butter and leeks to the pan and cook for 6 minutes until soft.
6 min
3
Pour in the stock and bubble for 3 minutes. Stir in the cream and tarragon and simmer for 3 minutes until slightly thickened.
3 min
4
Meanwhile boil the green beans for 4 minutes and drain.
4 min
5
Return the chicken and its juices to the sauce, add the lemon juice and warm through for 1 minute. Serve with the beans.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.