Leeks are related to garlic, onions, shallots and scallions, but have a more delicate and sweet flavor, adding a subtle touch to recipes without overpowering the other flavors in your dish.
Leeks are a good source of both vitamins A and K and, because they also possess antifungal properties, a particularly helpful option for your healthy Candida diet.
In this recipe, tender braised leeks are served simply with chicken and topped with a rich, creamy sauce of coconut milk and a garnish of tarragon. Quick to prepare, this dish is easy enough for a simple weeknight dinner or elegant enough for guests.
- 1 4 oz. boneless, skinless chicken breast
- 1/2 teaspoon dried tarragon
- salt and pepper
- 2 Tbsp. oil, such as coconut or olive, divided
- 1 leek
- 1/2 cup water or chicken broth
- 1/4 cup canned unsweetened coconut milk
- Salt and pepper to taste
- Fresh tarragon for a garnish
- 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.
If you don't have a meat mallet, you can use the flat bottom of a small skillet or saucepan to pound the chicken breast.