2 skinless chicken breasts 1 tablespoon olive oil 1/2 medium sized leek, washed 2 good handfuls small cherry tomatoes 1 lime, zest and juice 1 tablespoon white wine vinegar 2 teaspoons sugar or palm sugar 1/2 tablespoon low fat creme fraiche salt and pepper, to taste
Place the chicken breasts under a medium grill or in a steamer for 7 - 10 minutes, or until the meat is cooked right through. Meanwhile, heat the oil in a saucepan, over a medium heat until quite hot. Place the whole tomatoes and thinly sliced leeks in the pan and stir continuously, until the skins of the tomatoes begin to split and the leeks begin to wilt. Turn the heat down to medium-low, and add the lime zest and juice, vinegar and sugar to the pan. Stir, making sure the liquid does not evaporate too quickly. Stir in the creme fraiche, and let bubble until the sauce is slightly thick, but still runny. Season with salt and pepper, stir, and serve poured over the cooked chicken breasts. I like to serve this with a jacket potato and salad, using some of the sauce as a dressing for the salad.
Nutritional data has not been calculated yet.
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shared by: rec.food.recipes Rose Knapton rosepetalpants