Chicken Breasts with Walnuts Leeks and Candied Lemon
© Lucy Schaeffer

Chicken Breasts with Walnuts, Leeks and Candied Lemon


The Good News Angela Hartnett flavors lean chicken breasts with leeks and preserved lemons, which deliver vitamin C and minerals like magnesium and iron.

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  1. 1/4 cup extra-virgin olive oil
  2. 2 leeks, white and tender green parts only, sliced 1 inch thick
  3. Salt
  4. 1 tablespoon sugar
  5. 1/2 preserved lemon, pulp discarded and peel thinly sliced
  6. 2 tablespoons white wine vinegar
  7. 1 tablespoon minced chives
  8. 2 teaspoons minced dill
  9. 1 teaspoon minced tarragon
  10. Freshly ground pepper
  11. Four 6-ounce skinless, boneless chicken breast halves
  12. 1/2 cup toasted walnuts, for garnish
  1. In a skillet, heat 1 tablespoon of the oil. Add the leeks and a pinch of salt; cook over moderate heat until softened. Add 2 tablespoons of water, cover and cook over low heat for 4 minutes. Remove from the heat.
  2. In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes. Add the preserved lemon and simmer for 1 minute; add to the leeks and keep warm.
  3. In a bowl, whisk the vinegar, chives, dill and tarragon with 2 tablespoons of the olive oil. Season with salt and pepper.
  4. In a skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until golden, 3 minutes. Reduce the heat to moderate and cook for 2 minutes longer. Turn the breasts and cook until just white throughout, 4 minutes.
  5. Spoon the leeks onto plates. Top with the chicken. Drizzle with the vinaigrette, garnish with the walnuts and serve.
One Serving 449 cal, 26 gm fat, 3.5 gm sat fat, 11 gm carb, 2.5 gm fiber.

Suggested Pairing

Melony, fresh Sauvignon Blanc.