- Special Pricing
Saute of Chicken with Apples & Leeks
- Active Time 40m
- Total Time 40m
Fragrant with flavors of fall, this easy chicken sauté turns a weeknight supper into a special occasion.
- 4 boneless, skinless chicken breast halves (1 to 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 Publisher. All rights reserved.
nutrition information per serving
235 calories; 7g total fat; 1g total saturated fat; 64mg cholesterol; 245mg sodium; 19g carbohydrates; 2g fiber; 25g 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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