Steamed chicken with creamy leeks and mushrooms


  • 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

  1. Place a sprig of tarragon on each chicken breast and steam for 10-15 minutes until cooked through.

  2. 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.

  3. 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.

Required techniques

James Martin recipes from Housecall

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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