2small or 1 large leekbottoms and top separated and reserved (wash well to remove mud, sand, and grit), white part thinly sliced, if large cut in half then slice
1shallotabout 1 tablespoon minced
1tablespoonextra virgin olive oil
½cupchicken brothpreferably homemade or low sodium
1tablespoonminced fresh tarragon
½cupred flame grapeshalved
salt and freshly ground pepperto taste
For the poaching liquid
Green tips of the leekcut into pieces
2sprigs fresh tarragon or 1 teaspoon dried
2dried bay leaves
Dash basil leaves
½ to 1teaspoondried thyme
Start the poaching liquid: In a saucepan bring to a simmer the water, with all of the other poaching ingredients. Let simmer (not boil) for 10 minutes.
Poach the chicken breasts: Once the poaching liquid is fully flavored, add the chicken breasts. Continue to simmer, not boil, for 5 minutes, turn and poach 5 minutes more. Turn off the heat; cover and allow to sit for 10 minutes more.
Meanwhile: In a small saucepan, heat the oil and butter together. Over low heat, wilt the leeks and shallot; saute 5 minutes, then add the chicken broth. Allow to reduce by ½. Mix the cornstarch with the milk and add to the chicken broth, bring to a simmer and allow to thicken. If too thick, add a little broth or milk, if too thin add some more cornstarch to milk or water and add until the right consistency is reached. Turn off the heat and stir in the tarragon and grapes. Taste and adjust seasonings.
Remove the breast from the cooking liquid, slice, and spoon the sauce over.