Chicken Strips With Leeks And Tarragon

1. 1

   Brine the chicken breasts for 30-45 minutes.

2. 2

   As the chicken brines, clean and slice the leeks into very thin rings.

3. 3

   Heart a few TBSP of olive oil over medium heat.

4. 4

   Add the sliced leeks and cook gently until soft. Do not brown.

5. 5

   Rinse and the chicken breasts and slice into strips. Pat dry with a paper towel.

6. 6

   Push the leeks to the edge of he saute pan, add the chicken strips and lightly pepper.

7. 7

   When the strips are about half cooked, flip them, ad a handful of tarragon and a cup or two of broth.

8. 8

   Cook for 10-15 minutees until done and the broth has reduced by about half, serve over the rice.

No additional tips available.