Chicken with Pine Nut Crust and Creamed Leeks

Chicken breast coated in pine nut powder, pan-fried, and served over a bed of buttery, tarragon-infused creamed leeks.

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Butter

For the chicken

25
g

Butter

For the leeks

150
ml

Double Cream

Meat

0.5
piece

Chicken Breast

NutsSeeds

55
g

Pine Nuts

1
tbsp

Tarragon

Fresh, chopped

1
pinch

Salt

To taste

1
pinch

Black Pepper

Freshly ground, to taste

OilsFats

1
tbsp

Olive Oil

Vegetables

0.5
piece

Leek

White part only, finely sliced

Steps

Blend pine nuts in a food processor to a fine powder.
Press the pine nut powder onto one side of the chicken breast.
Fry chicken in butter and oil over medium heat for 5 minutes per side until golden.
Place leeks, butter, and 45ml of boiling water into a covered saucepan.
Cook leeks on medium heat for 2 minutes until softened.
Remove the lid and simmer for 3 minutes until the liquid thickens.
Stir in the cream and simmer for 4 minutes.
Stir in tarragon and seasoning.
Serve the chicken on top of the creamed leeks.