2Leeks quartered length ways and then roughly chopped
1cloveGarlic finely chopped or 2 teaspoons of garlic paste
2cupsChicken stockor chicken broth
1Handfulfresh tarragon leaves(optional)
First prepare the chicken:
Place plastic wrap around the chicken breasts, then pound the chicken with a rolling pin to flatten the meat to around half a cm in thickness. This step is optional but will give you the most tender chicken.Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip it over and repeat.Place a large frying pan on the stove and add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set it on a plate.
Next prepare the chicken and leek broth:
Using the same pan, add a little more oil and gently fry the chopped leeks. Make sure to move the leeks around in order for them not to burn.While the leeks are cooking add some finely chopped garlic and stir in well. Once the leeks have softened, stir in 2 tablespoon flour and then gradually add the stock and milk.
When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes.After 20 minutes remove the lid and stir 1 teaspoon of ground mustard and 3 tablespoon of sour cream into the chicken and leek broth.
Finish by stirring in some fresh tarragon leaves (optional) before serving with your choice of veg or potatoes.
RECIPE BASE: You can use this chicken leek recipe as a base for other recipes, such as chicken and leek pie, chicken leek soup, or chicken and leek pasta.
MAKE SURE TO CLEAN THE LEEKS: Leeks are a delicious vegetable full of wonderful flavor, but they are grown in the ground in sandy soil. They need a good cleaning before you use them for cooking.
LEEK SUBSTITUTE: You can substitute sweet onions or Vidalia onions if you can not find leeks