Chicken in Lemon Sauce

By grassickkitchen

Ingredients

• 4 Tbp butter or olive oil
• 2 l eeks, washed well and diced, with some of the green parts
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/2 tsp minced fresh thyme and or tarragon leaves
• 4 boneless, skinless chicken cutlets, rinsed and cut into 1" chunks
• 3 Tbp fresh-squeezed lemon juice
• Salt and freshly-ground pepper to taste
• Minced fresh parsley for garnish

Preparation

Step 1

Melt 2 tablespoons of the butter or oil in a large skillet over medium
heat. Add the leeks and cook, stirring, until softened. Add the wine,
stock and herb; bring to a boil for a minute or two.

Add the chicken, turn the heat to medium-low, cover and simmer until the
meat is barely cooked through, 5-6 minutes. Remove the chicken with a
slotted spoon and keep warm.

Turn the heat to high and cook the sauce rapidly, reducing to about 1/3
cup. Add the lemon juice, then stir in the remaining butter a little at
a time.

Season with the salt and pepper, and add the chicken chunks back in
until heated through. Garnish and serve immediately