Servings: 4
Calories: 527kcal
Ingredients
The Chicken
- 25 ml olive oil
- 25 ml lemon juice
- 750 grams boneless, skinless chicken breasts
- Salt and freshly ground pepper
The Filling
- 4 cloves garlic minced
- 2 leeks
- 100 grams button or cremini mushrooms sliced
- 50 ml butter
- 50 ml flour
- 500 ml chicken stock
- 15 ml chopped fresh tarragon or 5 ml dry
- 25 ml lemon juice
- 5 ml grated lemon rind
- 50 ml whipping cream
- Salt and freshly ground pepper
- 175 ml frozen peas
Instructions
- Preheat broiler or use grill pan.
- Combine 25 ml each of olive oil and lemon juice. Toss the chicken breasts in the mixture and season both sides with salt and pepper. Broil the chicken breasts for 5 minutes per side, they should be still slightly pink inside. Set aside to cool, then cut into 4-cm pieces.
- Cut dark green leaves from leeks and discard. Wash leeks well and slice into 1-cm sections. Clean and slice the mushrooms.
- Heat butter in skillet on medium heat. Add the leeks, sliced mushrooms and garlic and sauté for about 3 minutes or until leeks soften. Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed. Stir in the chicken, chicken stock, tarragon, lemon juice and rind. Bring to boil. Add the cream, reduce heat and simmer for 5 minutes or until thick and glossy. Season well with salt and pepper.
- Stir in the frozen peas and simmer for another 1-2 minutes, just until the peas are defrosted.
- Serve with biscuits or dumplings, or top it with a light and flaky crust to transform it into a pot pie.
Nutrition
Calories: 527kcal | Carbohydrates: 24g | Protein: 47g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 164mg | Sodium: 492mg | Potassium: 1157mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1527IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg
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