Chicken, leeks and potatoes

Keep this dish interesting by using any combination of fresh herbs.

Chicken, leeks and potatoes


Serves 4

4 medium baking potatoes, thinly sliced
2 leeks, finely sliced
4 skinless chicken breasts, beaten flat
½ cup white wine
¾ cup lite evaporated milk or cream
4 sprigs tarragon, chopped
pinch salt
freshly ground black pepper, to taste


Preheat oven to 190ºC.
Take 4 pieces of aluminium foil and lay out on a baking tray.
Place potato slices and leeks onto each piece. Lay the chicken on top.
Spoon 2 Tbsp wine and 3 Tbsp evaporated milk into each parcel.
Add herbs, salt and freshly ground black pepper.
Fold up the foil and seal the parcel.
Bake in preheated oven for 20-25 minutes or until tender.
Serve with a green salad.

Variation: Use basil or thyme instead of tarragon.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1889kj
Protein 45g
Total fat 14g
- saturated fat 7.5g
Carbohydrates 29g
- sugars 7.6g
Fibre 4.4g
Sodium 166mg

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