Ingredients
A chicken breast or two.
Chicken broth
Dried Tarragon
Salt and pepper
Several leeks
Rice
Preparation
Brine the chicken breasts for 30-45 minutes.
As the chicken brines, clean and slice the leeks into very thin rings.
Heart a few TBSP of olive oil over medium heat.
Add the sliced leeks and cook gently until soft. Do not brown.
Rinse and the chicken breasts and slice into strips. Pat dry with a paper towel.
Push the leeks to the edge of he saute pan, add the chicken strips and lightly pepper.
When the strips are about half cooked, flip them, ad a handful of tarragon and a cup or two of broth.
Cook for 10-15 minutees until done and the broth has reduced by about half, serve over the rice.
