Chicken with tarragon and leek

Ingredients

• 4 shallots

• 1 leek white

• 2 cloves garlic

• 2 tablespoon(s) of oil
• 2 chicken breasts

• 15 cl of water

• 5 cl of white wine
• 1 stock cube
• 30 cl of thick crème fraîche
• 1 organic lemon

• salt pepper

• 1 large bunch of tarragon

To serve

• rice

Preparation

1. Peel and finely chop 4 shallots. Brown them with 1 sliced ​​white leek and 2 peeled and crushed garlic cloves in 2 tbsp. oil soup. Add 2 chicken breasts cut into small pieces. Cook for 2 minutes, add 15 cl of water and 5 cl of white wine, add 1 stock cube. Cover and cook for 10 minutes over low heat.

2. Add 30 cl of thick crème fraîche and the zest of 1 organic lemon, salt and pepper.

3. Cook for 5 to 7 minutes so that the sauce thickens. Add 1 large bunch of chopped tarragon and the juice of 1/2 lemon. Serve hot with rice.