#RECIPE - Creamy Tarragon-Dijon Chicken with Leeks | Mmm, mmm, Good. | Scoop.it


1 tablespoon oil
2 large bone-in chicken breasts, whole, brined (use your favorite brine or check out this "quick brine" that I love)
2 large leeks, finely sliced
2 garlic cloves, minced
8-9 ounces cream (250 milliliters)
2 teaspoons Dijon mustard (Maille is best) 
1 teaspoon wholegrain mustard
juice of 1/2 lemon
2 teaspoons fresh tarragon, chopped
salt and pepper to taste (go easy on the salt, keeping in mind the brined chicken will be saltier than unbrined chicken) 
whole leaf tarragon for garnish”

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Via The New Media Moguls