Steamed chicken with creamy leeks and mushrooms
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Housecall
Method
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Place a sprig of tarragon on each chicken breast and steam for 10-15 minutes until cooked through.
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In a pan, sweat the shallots, leeks and mushrooms in the oil together with the curry powder and saffron or turmeric for a few minutes until softened but not brown.
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Add the parsley and fromage frais, bring to the boil and simmer gently for a few minutes. Season and serve with the steamed chicken breasts.
Ingredients
- 4 sprigs tarragon
- 4 skinless chicken breasts
- 2 shallots, finely chopped
- 1 leek, diced finely
- 200g/7oz chestnut mushrooms, sliced
- 2 tbsp olive oil
- pinch curry powder
- pinch saffron strands (steeped in a little water) or turmeric
- small bunch flat leaf parsley, chopped
- 100ml/3½fl oz low fat fromage frais
- sea salt and freshly ground black pepper
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