Name: Suprême de Volaille aux Poireaux, Crème de Vin Blanc et Estragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 4 suprêmes de volaille (chicken breasts); 2 poireaux (leeks), cleaned and sliced; 200 ml crème fraîche épaisse (heavy cream); 150 ml vin blanc sec (dry white wine); 2 cuillères à soupe de beurre (tablespoons of butter); 1 cuillère à soupe d'huile d'olive (tablespoon of olive oil); 1 cuillère à soupe d'estragon frais, haché (tablespoon of fresh tarragon, chopped); 1 gousse d'ail, émincée (clove of garlic, minced); Sel et poivre au goût (Salt and pepper to taste); 200 ml bouillon de volaille (chicken broth); Zeste d'un citron (zest of one lemon)

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