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This chicken in lemon and herb sauce with leeks is one of my favorite chicken dishes! It is simmered in lemon juice , chicken broth and wine with leeks and butter for about 20 minutes, which makes this chicken juicy and yummy!This is actually not one of my recipes, it is from one of my favorite cookbooks called, “How to Cook Everything” By Mark Bittman. This has so many different types of food and styles of cooking! I doubled everything, which made enough for my family and leftovers! I would recommend adding a starch to this dish, I used rice, however bread would be a fine choice as well. To comment and make a suggestion for what I would do next time is that this recipe called for white meat, and even though it was really juicy from the sauce, the meat was very dry, so next time I make this dish, I am planning on using a darker meat, such as chicken thighs. I would recommend this for you to do as well. To add more flavor you can also add extra herbs! The recipe is below!
4 tablespoons of butter or oil
2 leeks well washed and diced
1/2 ups dry white wine
1/2 cup chicken stock or water
1/2 teaspoon fresh or dried thyme
4 boneless and skinless chicken cutlets(2 breasts) 1-1/2 pounds
2 tablespoons lemon juice
Salt and freshly ground pepper to taste
Extra herbs for garnish
I made this by cooking the leeks until transparent with the butter and then adding the wine and chicken stock. Simmering for about 5 minutes. Next I added the thyme and chicken and boiled the chicken in the sauce for 10 minutes until the chicken temperature was 165 degrees or more. Taking the chicken and putting it on a separate plate, I then added the lemon juice, salt and pepper to the sauce and then served it on top of rice.
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