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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 521.7
  • Total Fat: 9.6 g
  • Cholesterol: 136.1 mg
  • Sodium: 576.4 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 55.6 g

View full nutritional breakdown of Chicken with Tarragon and Leeks calories by ingredient
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Chicken with Tarragon and Leeks

Submitted by: DEARSWEETBRIAR

Introduction

This is a Real Simple recipe from April 2009 - slightly modified, because we didn't have any heavy cream This is a Real Simple recipe from April 2009 - slightly modified, because we didn't have any heavy cream
Number of Servings: 2

Ingredients

    2 medium sized red potatoes
    1 lb chicken breasts
    1 leek (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
    1/2 cup dry white wine
    1/4 tsp Kosher salt
    1/2 10-ounce package frozen peas
    1/3 cup milk
    1 Tbsp butter
    1 tsp chopped fresh tarragon

Directions

1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Number of Servings: 2

Recipe submitted by SparkPeople user DEARSWEETBRIAR.






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