Chicken with Leek Vinaigrette
Chicken with Leek Vinaigrette



  • 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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