Chicken Breasts with Walnuts, Leeks and Candied Lemon

Name: Chicken Breasts with Walnuts, Leeks and Candied Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp minced chives; 2 teaspoons minced dill; 2 leeks, white and tender green parts only, sliced 1 inch thick; 59 milliliters extra-virgin olive oil; 4 servings Freshly ground pepper; 1 preserved lemon, pulp discarded and peel thinly sliced; 4 servings Salt; 680 grams skinless, boneless chicken breast halves; 1 Tbsp sugar; 1 teaspoon minced tarragon; 118 milliliters toasted walnuts, for garnish; 2 Tbsps white wine vinegar

Chicken Breasts with Walnuts, Leeks and Candied Lemon might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 451 calories, 39g of protein, and 28g of fat each. It is a good option if you're following a gluten free and dairy free diet. A mixture of wine vinegar, dill, preserved lemon, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the preserved lemon you could follow this main course with the Christmas Stollen Madeleines with Preserved Lemon as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a skillet, heat 1 tablespoon of the oil.

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Cooking Oil

Equipment you will use

Frying Pan

Add the leeks and a pinch of salt; cook over moderate heat until softened.

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Leek

Salt

Add 2 tablespoons of water, cover and cook over low heat for 4 minutes.

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Water

Remove from the heat.

In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes.

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Sugar

Water

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Sauce Pan

Add the preserved lemon and simmer for 1 minute; add to the leeks and keep warm.

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Preserved Lemon

Leek

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

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Salt And Pepper

Olive Oil

Tarragon

Vinegar

Chives

Dill

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Whisk

Bowl

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.

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Salt And Pepper

Whole Chicken