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2 chicken breast fillets (1 whole chicken breast), boned and skinless |
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3 cups mushrooms, halved or quartered |
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1 cup leek, white and light green part, sliced thinly |
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1 tablespoon unsalted butter, at room temperature |
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1 teaspoon apple jelly or light corn syrup |
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4 artichoke hearts, cooked and quartered |
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1 teaspoon fresh tarragon |