Since any cut apple surface exposed to air discolors quickly, slice the apples just before cooking them. Rinse the leeks thoroughly before using to remove any dirt that may be hidden between the layers, and slice only the white end.
- 6 boneless, skinless chicken breast halves (1 1/2 pounds total)
- 1 tablespoon cooking oil
- 2 medium cooking apples, cored and sliced
- 1 medium leek, sliced (2/3 cup)
- 1/2 cup apple juice or apple cider
- 1/2 teaspoon instant chicken bouillon granules
- 1/4 teaspoon dried thyme, crushed
- 1/8 teaspoon white pepper
- 1/3 cup dairy sour cream
- 2 teaspoons cornstarch
In a large, heavy skillet brown the chicken breast halves in hot oil over medium heat, turning once. Remove chicken from skillet. Add the apples and leek to the skillet and cook over low heat for 2 minutes. Return the chicken breasts to the skillet. Add apple juice or cider and chicken bouillon granules. Sprinkle with thyme and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
In a small mixing bowl stir together sour cream and cornstarch. Stir in 2-3 tablespoons of the pan juices to thin the mixture; add to remaining pan juices in skillet. Cook and stir till thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Spoon sauce over chicken.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
351 calories; 8g total fat; 143mg cholesterol; 260mg sodium; 12g carbohydrates; 1g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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