Creamy Tarragon Chicken with Mushrooms andLeeks
My husband loves a good pasta dish. So do I, don’t get me wrong, but sometimes I grow tired of the old standbys that we tend to make, and I want to branch out to something a bit different. This is an easy weeknight dish that’s creamy, but not too decadent, different, but not too out there.It’s also a great way to use up leftover roast chicken from your fridge if you have some. Just sauté the leeks and mushrooms, add the chicken and cream, reduce a tiny bit, stir in the tarragon, and season. Serve this over rice or wide egg noodles and call it a night.
- 2 tablespoons extra virgin olive oil
- 1 large leek, white and light green only, sliced and cleaned (about 1 cup)
- 8 ounces crimini mushroom caps, cleaned and sliced
- 1 large cooked boneless chicken breast, diced or thinly sliced
- 1 cup heavy cream
- ¼ cup minced fresh tarragon
- salt and pepper
- Heat the olive oil in a large skillet over medium high heat and then add the leek and mushrooms; cook, stirring frequently, until the moisture has released and the vegetables are slightly browned, about 15 minutes.
- Add the chicken and the cream and cook until the chicken is heated through and the cream is bubbly and slightly thickened. Stir in the tarragon and season with salt and pepper to taste. Serve over rice or wide egg noodles.