Ingredients
- 4 sprigs
tarragon - 4 skinless
chicken breasts - 2
shallots, finely chopped - 1
leek, diced finely - 200g/7oz
chestnut mushrooms, sliced - 2 tbsp
olive oil - pinch
curry powder - pinch saffron strands (steeped in a little water) or
turmeric - small bunch flat leaf
parsley, chopped - 100ml/3½fl oz low fat
fromage frais - sea salt and freshly ground
black pepper
Preparation method
Place a sprig of tarragon on each chicken breast and steam for 10-15 minutes until cooked through.
In a pan, sweat the shallots, leeks and mushrooms in the oil together with the curry powder and saffron or turmeric for a few minutes until softened but not brown.
Add the parsley and fromage frais, bring to the boil and simmer gently for a few minutes. Season and serve with the steamed chicken breasts.