Chicken and Leeks with Balsamic Brown Butter

This is super easy and very tasty.  Remember to take the pan with the browned butter off the heat before adding the balsamic vinegar, otherwise you'll have a spitting pan.

Servings: 2

1 Leek, sliced thin with a mandoline
1 Ancho Chili, sliced thinwith a mandoline
4 Cloves Garlic, sliced thin
1 Inch Ginger, sliced super thin with a handheld ceramic slicer
1/2 Lemon, zest and juice
1 Tablespoon Brandy
2 Skinless Boneless Chicken Breasts
2 Teaspoons Butter
2 Teaspoons Balsamic Vinegar
Freshly Ground Pepper
Sea Salt

  • Mix leeks, chili, garlic, ginger, and lemon zest and spread thin layer in bottom of Lékué Steamcase.
  • Place the chicken on top and grind salt and pepper on top.
  • Cover with remaining vegetables.
  • Pour lemon juice and brandy over all
  • Cook at high in the microwave for 6 minutes.  Let sit for 1-2 minutes after cooking.
  • Brown butter, remove from heat and add balsamic vinegar, pour over finished dish.
Per Serving: 360 Calories; 7g Fat (19.0% calories from fat); 56g Protein; 12g Carbohydrate; 1g Dietary Fiber; 147mg Cholesterol; 204mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.
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