Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Coat a large nonstick skillet with cooking spray.
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Cook the chicken over moderately high heat for 2 minutes.
. Heat the olive oil in a large deep skillet. Place your flattened fingers on the top of the breast and starting at the fatter end of the chicken breast press down firmly with your fingers and slowly but methodically cut your way through. Stir leeks into the skillet.
Season chicken with a little bit of salt not too much as it will marinade in the soy sauce pepper and cayenne pepper. Meanwhile melt the butter in a small saucepan and stir in the flour. Pat chicken dry and sprinkle with 14 teaspoon each salt and pepper.
Add the chicken to the pot and cook until browned on both sides 6 to. Add the chicken and cook 1 12 minutes on each side or until lightly. Although my photos show 4 breasts the recipe is for 2.
CHICKEN BREASTS WITH CARROTS AND LEEKS serves 2. Ingredients 1 Tbsp. Add margarine and place over medium-high heat until margarine melts.
Cook for 1 minute. Combine soy sauce honey and chopped garlic in a bowl. Olive oil yes only 1 tsp.
To make this chicken breast recipe heat the oil in a large non-stick frying pan and fry the chicken for 5 mins. Cook for 1 min. Add the leeks and fry for 10 mins covered.
Is needed 1 carrot peeled and sliced into very thin julienned strips. Olive Oil 4 Chicken breasts Salt and pepper Juice from half a lemon 2 Leeks quartered length ways and then roughly chopped 1 clove Garlic finely chopped or 2 teaspoons. 2 chicken breast halves bone in skin on washed and patted dry Salt Pepper 1 tsp.
Add half-and-half Parmesan cheese salt and garlic pepper. Off the heat gradually whisk in the milk then bring to the boil until thickened stirring. Simmer until reduced by half about 2 minutes.
Heat 1 tablespoon oil in a large pot over medium heat. Or make extras for another meal.
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