Yinarr Meal Pantry

INGREDIENTS

​4 chicken breasts

2 leeks (thinly sliced)

1 onion (thinly sliced)

3 shallots (thinly sliced)

Salt and Pepper

2 lemons (juiced)

250ml water

1 teaspoon porcini powder

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METHOD

Place chicken breasts in a medium sized baking dish.  Season with salt, pepper and porcini powder.  Pour the lemon juice over chicken breasts.  Place in a hot oven 200 degrees Celsius.  Cook for 15 minutes then cover chicken breasts with with leeks, onion and shallots.  Add 1/2 water and return to oven.  Cook until water evaporates. Add remaining water and cook until chicken breast to cooked.  Serve with lightly fried (using 1teaspoon coconut oil) green beans mushrooms and cherry tomatoes.  Serves 4-5 ​

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Poached Lemon Chicken with Leek and Shallots