Chicken strips with leek vinaigrette
By Tony Tobin
From Ready Steady Cook
Ingredients
For the vinaigrette
- Β½ leek, finely chopped
- 50ml/2fl oz white wine
- 1Β½ tbsp white wine vinegar
- ΒΌ orange pepper, finely chopped
For the chicken
- 1 chicken breast, cut into strips
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 slices mozzarella cheese, to serve
Method
For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes.
For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through.
To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella.
