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4 skinless, boneless chicken breasts
1 pinch salt
1 tbsp olive oil butter
2 tomatoes
1 leek
2 tsp chopped garlic
1/2 cup dry sherry, port, white wine or chicken broth
1/4 cup chopped fresh dill
Sprinkle chicken with salt. Melt butter in a large frying pan over medium heat. Add chicken. Cook until golden, 3 to 4 min per side. Meanwhile, chop tomatoes. Cut root and dark green part from leek. Cut leek in half lengthwise. Rinse under water to remove grit. Coarsely chop. When chicken is golden, stir in tomatoes, leek, garlic, sherry and dill. Using a wooden spoon, scrape up and stir in any brown bits from pan.
Reduce heat, cover and simmer, turning chicken often, 6 to 8 min. Place chicken on plates. Return pan with sauce to burner. Boil, stirring occasionally, until sauce is reduced, 3 to 4 min. Pour over chicken.
Calories 232, Protein 31.3g, Carbohydrates 8.7g, Fat 5.2g, Fibre 1.1g, Sodium 104mg.
No sherry? No problem. Our simple saute also tastes great with port, red or white wine or even chicken broth.