1 skinless, boned chicken breast (approx. 125g) sliced with the grain of the meat to make 4 equal sized pieces
2 tablespoons lemon juice
2 small leeks (150g) finely sliced
125g carrots, grated or cut into julienne strips
2 sticks celery, halved and finely sliced lenghtways
3 spring onions, finely sliced lenghtways
1 plump lemon grass stem, finely sliced
4 spring fresh thyme
200ml vegetable stock
2 tablespoons dry white wine (optional)
Put the chicken pieces in a bowl with the lemon juice and black pepper, mix well and set aside to marinate while you prepare the vegetables.
Put the vegetables, herbs and chicken in a shallow, lidded frying pan. Add the stock, and white whine, if using. Bring to the boil, cover the pan and simmer very gently for about 20-25 minutes, until the chicken is cooked and the vegetables are tender. Serve immediately.
Serve with brown rice.Add some chopped herbs.
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