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  • 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 2 leeks, white and tender green parts only, sliced

  3. 1 inch thick

  4. Salt

  5. 1 tablespoon sugar

  6. 1/2 preserved lemon, pulp discarded and peel thinly sliced

  7. 2 tablespoons white wine vinegar

  8. 1 tablespoon minced chives

  9. 2 teaspoons minced dill

  10. 1 teaspoon minced tarragon

  11. Freshly ground pepper

  12. Four 6-ounce skinless, boneless chicken breast halves

  13. 1/2 cup toasted walnuts, for garnish

Instructions Jump to Ingredients ↑

  1. In a skillet, heat 1 tablespoon of the oil. Add the leeks and a pinch of salt; cook over moderate heat until softened. Add 2 tablespoons of water, cover and cook over low heat for 4 minutes. Remove from the heat.

  2. In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes. Add the preserved lemon and simmer for 1 minute; add to the leeks and keep warm.

  3. In a bowl, whisk the vinegar, chives, dill and tarragon with 2 tablespoons of the olive oil. Season with salt and pepper.

  4. In a skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until golden, 3 minutes. Reduce the heat to moderate and cook for 2 minutes longer. Turn the breasts and cook until just white throughout, 4 minutes.

  5. Spoon the leeks onto plates. Top with the chicken. Drizzle with the vinaigrette, garnish with the walnuts and serve.

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