Chicken Breast With Leeks, Grapes, Blue Cheese And Tarragon


2 Springer Mountain Farms boneless, skinless chicken breasts

2 tbsp canola oil

Salt & pepper

1 tbsp butter

1 bunch leeks, sliced

3 cloves garlic, minced

Juice of ½ lemon

½ cup toasted pecans

1 bunch red grapes, halved

1 pc (8 oz) blue cheese

¼ cup fresh tarragon


Heat the oil over medium high heat. Season chicken breasts on both sides with salt and pepper. Sear on both sides until golden brown and remove from the pan.

Melt butter in pan. Add leeks and saute a few minutes until softened. Add garlic and cook until lightly browned. 

Squeeze lemon juice into pan and add pecans and grapes. Satuee until warm, 2-3 minutes.

Stir in blue cheese and tarragon, cooking until fragrant. 

Top chicken with mixture, and enjoy! 

Heather Sinyard