Chicken with Leeks Recipe For Bacterial Vaginosis
Ingredients
- 1/4 oz. chicken breast, boneless, skinkess
- 1/2 tsp dried oregano
- salt and pepper
- 2 Tbsp coconut or olive oil, divided
- 1 leek
- 1/2 cup water or chicken broth
- 1.4 cup canned coconut milk, unsweetened
- salt and pepper to taste
- Fresh tarragon for a garnish
Instructions
- Place chicken breast between two sheets of plastic wrap or wax paper and pound with a meat mallet to about a 1/2 inch thickness. Season both sides of breast with dried tarragon, salt and pepper, set aside.
- In a large skillet over medium high heat, add a tablespoon of oil, such as olive or coconut. Sauté chicken breast until lightly browned on both sides and juices run clear, about 2 minutes per side. Transfer chicken breast to a plate, cover loosely with foil.
- Trim away dark green leaves and root end of leek. Split leek in half lengthwise and rinse under running water, separating layers, to wash away any dirt.
- In the same skillet over medium heat, add remaining tablespoon of oil. Place leek halves cut side down in skillet and sauté for 5 minutes. Add water or chicken broth to skillet, cover and cook until leeks are tender and nicely caramelized, about 15 minutes. Transfer leeks to platter with chicken breast.
- Add unsweetened coconut milk to skillet, scraping brown bits from bottom of pan with a wooden spoon. Simmer until sauce has heated through, about 2 minutes, then season with salt and pepper to taste. Pour sauce over chicken breast and leek halves. Garnish dish with fresh tarragon, serve immediately.
Nola Petty
yummy food.!