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
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.
