A recipe for Health, Sex, Happiness and Love

Chicken in Honey Mustard Orange sauce with Braised Leeks

Start with the braised leeks

Preheat oven to 400 degrees

Trim 5 medium leeks diagonally to create angled tips

Heat large pan with about 1/3 cup of olive oil. Place leeks cut side down in pan and cook for 4-5 minutes. Turn leeks over and cook for another 3-4 minutes. Remove to a baking dish and line the baking dish with a  single layer of the leeks. Add a little more olive oil to the pan and reheat. Sauté 2 shallots sliced and 1 tbsp of thyme leaves. Cook shallots about 5 minutes and then add 1/3 cup of white wine, cook and reduce by half. Add about 1 cup of chicken stock and bring to a boil. Scatter thyme sprigs and one lemon thinly sliced over leeks in baking dish. Add wine stock liquid to leeks covering leeks to about 2/3, cover and bake for 45-60 minutes. Remove and let cool to room temperature.

Whisk together 2 tablespoons of Dijon mustard, a tablespoon of red wine vinegar, 1 teaspoon of lemon juice and 1 teaspoon of water.

Coat a serving dish with the Dijon vinaigrette and arrant leeks on top. Scatter with cooked lemon slices and 1 small chopped hard cooked egg. Serves 4

Chicken in Honey Mustard orange Sauce

Serves 4 – 183 calories each

2 tsp olive oil

1 tablespoon of white wine

4 - 3 oz skinless chicken breast or chicken thighs

1 cup of cooked brown rice

Sauce ingredients

103/4 oz can of nonfat cram of chicken soup

1/3 cup unsweetened orange juice

1 tsp of honey

1 Tbs of Dijon mustard

Dash of red pepper

Combine oil and wine in large skillet. Place chicken in skillet and cook over medium heat for 10 minutes or until brown on both sides. Remove chicken from skillet and defat liquid with a spoon. Add sauce ingredients to skillet; bring to a boil, add chicken, reduce heat and simmer for five minutes or until chicken is no longer pink. Serve with rice and garnish with orange slices.

Arrange the leek platter into the center of the table to serve family style.

Serve with a good California Chardonnay which works well with this dish.

For dessert a light Berry Parfait

Fill half way parfait or dessert cups with vanilla non-fat Greek yogurt. Top with sliced fruit such as berries or cherries; topped with a shaving of dark chocolate.

Mwynhewch eich bwyd!

Doctor Lynn
http://www.doctorlynn.com