Serves: 1

Citrus Chicken with Leeks

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Citrus Chicken with Leeks

Low-check, delicious lemony chicken.

  • Spray oil
  • 2 x 115g chicken breasts (boneless & skinless)
  • 2 leeks (trimmed, washed and cut in chunks)
  • 60 ml dry vermouth
  • 225 ml chicken stock
  • 1 small lemon (Grated zest and juice)
  • Salt and freshly ground black pepper
  • 3-4 tablespoons chopped parsley
  1. Spray a large shallow pan with oil and place over a medium heat.
  2. When hot, add the chicken breasts and cook for a few minutes each side until starting to brown.
  3. Add the leeks and cook for 5 minutes, until they start to soften.
  4. Pour in the vermouth, chicken stock and lemon zest and juice and bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until the chicken is cooked and the liquid reduced and thickened.
  5. Season to taste with salt and plenty of black pepper and sprinkle with parsley.
  6. Serve hot with vegetables and boiled potatoes (70 cals, 3 Checks per 100g).