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Ingredients
Method
- ½ chopped leek
- 50ml white wine
- 1.5 tbsp white wine vinegar
- ¼ yellow pepper, finely chopped
- For the Chicken
- 1 chicken breast, sliced into strips
- 1 tbsp olive oil
- 2 thick slices of mozzarella, to serve
- Make the vinaigrette by sweating the leek in a pan with the vinegar, wine and yellow pepper for about 5 mins or until nicely softened.
- Season the chicken strips with salt and vinegar, then fry in the oil for 5-7 mins or until cooked through. Spoon the vinaigrette on a plate, then top with the chicken strips and slices of mozzarella. Serve immediately.
20 mins
1 serving
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