When producing this chicken breast recipe, Paul Heathcote likes to use a Goosnargh corn-fed chicken, but if that is unavailable, ask your local butcher to recommend a fine free-range chicken. If you can locate wild mushrooms, use them in this recipe as they add an incredibly earthy flavour that marries well with the chicken and leeks.
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In a thick bottom pan melt 25g of the butter and seal the chicken breast, skin side down
2 chicken breasts
25g of butter
Peel and slice the shallots and add along with the white wine. Bring to the boil
1 large shallot
1 dash of white wine
Add water, cover with a lid and place in the oven at 180 degrees centigrade until cooked, about 10 to 15 minutes. Remove chicken and leave to rest for 10 minutes under foil. Strain chicken liquid through a sieve into another pan
50ml of water
Trim the baby leeks and steam for a few minutes until tender. Slice and put aside
4 baby leeks
Bring the chicken liquid to the boil and add the mushrooms and cook for about 1 minute before adding the cream. Once again bring to the boil
50g of wild mushrooms
25ml of whipping cream
Whisk in the butter little by little, add the cooked leeks, chicken and tarragon. Season with sea salt and freshly milled pepper as necessary and a few drops of lemon juice.
50g of butter
2 tsp fresh tarragon
1 dash of lemon juice
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