Following my several previous cooking posts, you now understand how my partner and I cook. We don’t mess around, and we like it easy, healthy and tasty 🙂
As usual, feel free to modify this recipe to your liking!
For 4 people:
Step 1: Brown 4 chicken breasts in a large pan (with or without skin) on high heat then set aside.
Step 2: Chop 3 leeks and 3 onions into small pieces and sauté them in a little bit of oil and butter. When ready, mix in a tbsp of Balsamic vinegar and set aside.
Step 3: Make the sauce in the pan by adding 1 cup of my homemade chicken broth (or store-bought broth), some minced garlic, 2 tbsp of Dijon mustard, 1 cup of low-fat Ricotta cheese, 1/2 cup of milk and 1 tbsp of artificial sweetener. (the credit for this sauce goes to my partner… it tastes like heaven and you don’t even realize how little calories and fat it has!)
Step 4: Bring the sauce to boil, then add the 4 chicken breasts and season with parsley, +/- paprika, +/- oregano, salt and pepper. Cover and let simmer for about 20 minutes.
Step 5: Make the salad dressing by mixing 1 egg yolk, 1 tbsp of low-fat mayo, 1 tsp Dijon mustard, 1 tsp of lemon, 2 tbsp of oil, 3 minced anchovies, about 20 minced capers in a small container. Close the container and shake it vigorously to create an emulsion.
*We use “salad sauce” instead of low-fat mayo because it tastes very similar but only has 15 calories per tablespoon.
Step 6: Grate some 4% Allegro cheese, mix with your choice of greens (I prefer spinach or spring salad mix) in a salad bowl, add croutons and mix the dressing in.
Step 7: Serve the chicken on a the bed of sautéd leek and pour the sauce generously over it. Add salad and enjoy! 🙂
The final result should look something like this: