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.

Chicken High Protein Gluten Free Leeks Pine Nuts

Estimated Nutrition

Calories

1395.2

kcal / serving

1395.2 kcal total

Carbs

11.2g

per serving

11.2 g total

Fat

136.4g

per serving

136.4 g total

Protein

34.8g

per serving

34.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the chicken

Butter

For the leeks

150

Double Cream

Meat

0.5

piece

Chicken Breast

NutsSeeds

Pine Nut

tbsp

Tarragon

Fresh, chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

0.5

piece

Leek

White part only, finely sliced

Method

Serve the chicken on top of the creamed leeks.

Stir in tarragon and seasoning.

Stir in the cream and simmer for 4 minutes.

Remove the lid and simmer for 3 minutes until the liquid thickens.

Blend pine nuts in a food processor to a fine powder.

Cook leeks on medium heat for 2 minutes until softened.

Place leeks, butter, and 45ml of boiling water into a covered saucepan.

Fry chicken in butter and oil over medium heat for 5 minutes per side until golden.

Press the pine nut powder onto one side of the chicken breast.