Chicken with leeks and orange

1 Servings

Ingredients

Quantity Ingredient
4 Boneless; skinless chicken-breast halves
2 tablespoons Flour
1 teaspoon Olive oil
½ teaspoon Salt
Freshly ground black pepper to taste
1 tablespoon Butter or margarine
1 Leek; split, washed, thinly sliced
Finely grated zest of 1 orange
½ cup Orange juice
⅓ cup Chicken broth
1 teaspoon Finely chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
½ teaspoon Arrowroot dissolved in 1 teaspoon water

Directions

Preparation time: 25 minutes Cooking time: 20 minutes Yield: 4 servings Adapted from from "Winter-Summer Chicken," by Lori Longbotham 1. Lightly dust chicken with flour. Heat olive oil in a large, non-stick skillet over medium heat. Put chicken into pan, sprinkle with a pinch salt and a little pepper. Cook 5 minutes on each side, or until cooked through.

Remove from pan and keep warm.

2. Melt butter or margarine in pan. Add leek; cook 5 minutes. Add orange zest, juice, broth, rosemary, remaining salt and a little pepper. Simmer a few minutes Stir in dissolved arrowroot; simmer 1 minute. Pour any juices that have gathered around chicken into pan and simmer a minute longer.

Spoon sauce over chicken.

Nutrition information per serving: Calories ...... 230 Fat ............. 7 g Cholesterol .. 80 mg Sodium ..... 450 mg Carbohydrates .. 12 g Protein ....... 28 g

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...

on Nov 10, 1997

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