chicken with leeks & celery

Ingredients

• 3-4 boneless, skinless chicken breast (halves)
• 2 pounds or 1kg leeks
• 1 celery (stalks and leaves)
• 3/4 cup olive oil
• 2 eggs
• juice of 1 lemon
• salt and pepper

Instructions
Cut the chicken breast halves into smaller pieces (2-3).
Rinse and put the pieces onto paper towel to dry them.
Rinse, remove the outer leaves and cut the leeks into small pieces (about 1 inch long).
Rinse and chop celery.
Bring a saucepan over high heat and pour the olive oil.
When the olive oil is hot put the chicken pieces and saute them both sides.
When the chicken pieces are light golden add about one cup water, leeks and celery stalks.
Reduce the heat to low/medium, add salt and pepper, and cook until chicken and vegetables are soft and tender.
Note at the end of cooking must has remained about 1/2 to 2/3 cup of liquid.
Remove the saucepan from heat.
In a bowl beat the egg whites and when start thicken add the egg yolks.
Beat and add lemon juice.
Continue beating the egg-lemon sauce and add spoonful by spoonful about 1/2 cup of the liquid.
Pour the sauce in the saucepan and stir carefully.

enjoy