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Chicken Leek Fricassee

2 large skinless, boneless chicken breasts, cubed
1 1/2 tbsp. butter
8 oz.  mushrooms, sliced
1 leek, sliced thinly
2 tsp. tarragon, chopped (fresh is best)
1/3 cup white wine
1/3 cup whipping cream

Sprinkle chicken with salt and pepper.  Melt butter in a large, heavy skillet over medium high heat.
Add chicken, mushrooms, leek and tarragon.  Sauté for 8 minutes.  Add wine and cream. 
Reduce heat to medium.  Cover skillet and cook until mushrooms and leek are tender and
sauce thickens.
Season with salt and pepper.



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