Saute of chicken with apples and leeks

4 Servings

Ingredients

Quantity Ingredient
16 ounces Boned and skinned chicken breast halves; trimmed of fat
3 teaspoons Olive oil
Salt and pepper; to taste
2 larges Leeks; washed ,julliened
2 larges Cloves garlic; minced
1 tablespoon Sugar
2 teaspoons Fresh rosemary; minced
¼ cup Cider vinegar
2 Tart apples; cored peeled sliced
1 cup Fat-free chicken broth

Directions

1. Place chicken breasts between 2 sheets of plastic wratp. Use a rolling pin or small pot to pound them to ¼" thickness.

2. In a large, nonstick skilet, heat 1½ teaspoons of the oil over medium-high heat. Season the chicken breast with salt and pepper and add to the pan. Cook until browned on both sides, about 3 minutes per side.

Transfer to a plate and keep warm.

3. Reduce heat to low. Add remaining 1 ½ teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase heat to medium-high. stir in vinegar and cook until most of the liquid is evaporated.

4. Add apples and chicken broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Taste and adjust seasonings. Reduce the heat to low and return the chicken and any juices to the skllet. Simmer gently unitl the chicken is heated throught.

Per Eating Well: 250 calories, 27 grams proein, 6 grams fat, 23 grams carbohydrates, 245 mg. sodium, 2 grams fiber Per Master Cook 227 calories, 5⅖ grams fat Recipe By : Eating Well Sept/Oct 1996 Posted to Digest eat-lf.v096.n180 Date: Mon, 07 Oct 1996 12:46:07 -0500 From: Kathie Briggs <kjbriggs@...> Suggested Wine: Dry Riesling

Serving Ideas : Brown Rice

Related recipes