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Saute of Chicken with Apples & Leeks

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
Fragrant with flavors of fall, this easy chicken sauté turns a weeknight supper into a special occasion.
4   boneless, skinless chicken breast halves (1-1 1/4 pounds) trimmed
3 teaspoons  extra-virgin olive oil divided
1/4 teaspoon  salt
Freshly ground pepper to taste
2   large leeks, white parts only washed and cut into julienne strips (2 cups)
2   large cloves garlic minced
1 tablespoon  sugar
2 teaspoons  minced fresh rosemary or 1/2 teaspoon dried
1/4 cup  cider vinegar
2   firm tart apples, such as York or Granny Smith peeled, cored and thinly sliced
1 cup  reduced-sodium chicken broth
Place chicken breasts between 2 sheets of plastic wrap. Use a rolling pin or a small heavy pot to pound them to a thickness of 1/2 inch.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the pan. Cook until browned on both sides, 4 to 5 minutes per side. Transfer to a plate and keep warm.

Reduce the heat to low. Add the remaining 1 1/2 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 the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated.

Add apples and broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Reduce the heat to low and return the chicken and any juices to the pan. Simmer gently until the chicken is heated through. Serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 235
Fat. Total: 7g
Protein: 25g
Carbohydrates, Total: 19g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 64mg
Sodium: 245mg
% Cal. from Fat: 27%
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