Creamy Chicken with leeks

• 1 onion
• 4 baby leeks
• 4 boneless chicken breasts, skinned
• 2 tbsp olive oil
• 1 Salt and pepper
• 1 tbsp all purpose flour
• 1 cup long grain rice
• 300 ml chicken broth (stock)
• 200 ml creme
• 2 tbsp chopped fresh tarragon

1. Chop the onion.
2. Slice the leeks into shreds.
3. Cut the chickrn into thick slices.
4. Heat the oil in a large frying pan and add the onion and leeks.
5. Cook gently for 2 minutes, then remove 1 tablespoon of the lightly cooked leeks and set aside to garnish.
6. Add the chicken to the pan, season generously with the salt and pepper and cook for 5 minutes until browned on all sides
7. Sprinkle over the flour and cook for 1 minutes, then gradually stir in the broth (stock).
8. Cover the pan and simmer for 15 minutes.
9. Cook the rice according to the packet instructions.
10. Drain well.
11. Stir the creme and tarragon into the chicken and heat through for 2-3 minutes.
12. Check that the chicken is thoroughly cooked through.
13. Serve the chicken on top of the rice and garnish with the reserved leeks.

onion, leeks, chicken breasts, olive oil, salt, flour, long grain rice, chicken broth, creme, tarragon

Taken from cookpad.com/us/recipes/335442-creamy-chicken-with-leeks (may not work)