Creamy Tarragon Chicken

1. 1

   Place leeks and garlic in a deep sided frying pan with a lid.

2. 2

   Add a splash of boiling water to the chicken stock cube, stir to mix and pour into pan.

3. 3

   Cover and steam on a gentle heat for 10-15 minutes or until the leeks are just tender.

4. 4

   Add the wine, bring to the boil and bubble for 1 minute.

5. 5

   Add the chopped chicken breasts, turn the heat right down, cover and cook for 12 minutes or until the chicken is cooked through.

6. 6

   Stir in the fromage frais, creme fraiche, mustard and tarragon.

7. 7

   Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.