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Chicken, Leek and Lime


Great supper dish or dinner party dish if you use chicken breasts and stuff them with the leeks

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Rate this recipe 2.1/5 (71 Votes)


  • Chicken breast fillets or chicken breasts
  • A large leek
  • Juice and zest of a lime
  • Chicken stock or a stock cube
  • Double cream
  • Knob of butter or some light olive oil


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly


Step 1

Chop leek finely and sweat in butter or oil. Add juice and zest of the lime. Remove from pan and set to one side.

Step 2

Fry chicken fillets until golden. Return leek and lime to the pan and add chicken stock. Reduce the stock by about three quarters.

Step 3

Add the cream and stir through. Sauce should coat the back of a spoon. Serve with a green vegetable or on a bed of wild and white rice.

Step 4

If using chicken breasts, make a pocket in each one and stuff with the leek mixture. Use cocktail sticks to close pocket. Put in frying pan and fry until golden then add chicken stock and proceed as for chicken fillets.

Judge the amount of chicken stock and double cream according to how much sauce is needed.

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