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I would like
to share a very simple, and delicious meal with your readers.
4 chicken breasts,
butterflied
1 red pepper, sliced thin
1 leek, rinsed and chopped roughly
1/2 cup white wine
1/4 cup of cream 15%
2 pinches of tarragon
salt and white pepper to taste.
- In a frying
pan with a little olive oil, sear your butterflied chicken breasts,
(soaking them in buttermilk for 15 min. makes them incredibly
tender) remove them from the pan and finish in a 350 degree oven.
In another pan add your chopped leeks, and red pepper, cook about
5 min.
Add the white wine and cook about 4 min.
Just before serving add tarragon, cream and salt and pepper,
serve over cooked chicken.
Guaranteed to chase away the chicken blahs.
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Karen
Colins, MS, RD, CDN, answers questions about diet, nutrition,
physical activity and weight management issues... 
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