Chicken breasts in tarragon creamsauce with vegetable ribbons

2- Place the chicken breasts in the lower steaming basket, cover with the lid and cook for 10 - 15 minutes, depending on their size and thickness.

3- Cut the white part of the leek into thin slices. Using a vegetable peeler cut the carrot and courgette lengthwise into long thin ribbons.
Place in the upper basket together with the leeks. Place the cream, remaining chopped tarragon, salt and pepper in the rice bowl and cover with cling film.
Rest the rice bowl on the fish plate and cover with the lid. Continue to steam for a further 8 - 10 minutes until the vegetables are cooked and the sauce is warm.

4- Serve the chicken either whole or in slices on a warmed serving plate. Cover with the tarragon cream sauce and serve with the vegetable ribbons.