Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Rose Knapton" Newsgroups: rec.food.recipes Subject: Tangy Tomato, Leek and Lime Chicken Followup-To: rec.food.cooking Date: 4 Mar 2000 05:47:07 -0700 Organization: Hotmail Lines: 37 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <20000301164120.68054.qmail@hotmail.com> Reply-To: "Rose Knapton" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40100 Tangy Tomato, Leek and Lime Chicken This is a recipe which I happened to create one experimental Sunday when I had nothing else to do. It is delicious, but it's healthy too being pretty low in fat. So one can completely indulge without worrying about piling on the pounds. Serves 2 2 skinless chicken breasts 1 tablespoon of olive oil 1/2 a medium sized leek, washed 2 good handfuls of small cherry tomatoes (sungolds are particularly delicious) 1 lime, zest and juice 1 tablespoon of white wine vinegar 2 teaspoons of sugar or palm sugar 1/2 tablespoon of 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.