Tarragon Chicken And Rice(Serves 4) - cooking recipe

Ingredients

4 boneless, skinless chicken breast halves
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. olive oil
2 large leeks, trimmed and chopped
2 large carrots, diced
1 c. uncooked long-grain white rice
2 1/2 c. chicken broth
1 1/2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon
1 c. shelled fresh peas (frozen green peas may be substituted, but reduce cooking time to 5 minutes)
1/4 c. whipping cream
1 tsp. grated lemon peel

Preparation

Sprinkle chicken on both sides with salt and pepper.
Heat oil in large skillet over medium-high heat.
Add chicken and cook for 6 minutes, turning once, or until lightly browned but not cooked through.
With slotted spoon, remove to a plate.