Saute of Chicken with Apples & Leeks
Saute of Chicken with Apples & Leeks might be a good recipe to expand your beverage recipe box. For $1.89 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 257 calories, 26g of protein, and 7g of fat per serving. If you have cider vinegar, pepper, garlic, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 112 would say it hit the spot. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Eating Well. With a spoonacular score of 75%, this dish is solid. Roasted Chicken, Apples, and Leeks, Parmesan-Crusted Chicken with Leeks and Apples, and Chicken with leeks, apples & sun-dried tomatoes are very similar to this recipe.
Servings: 4
Preparation duration: 40 minutes
Ingredients:
1/4 cup cider vinegar
2 teaspoons minced fresh rosemary, or 1/2 teaspoon dried
2 large cloves garlic, minced
2 large leeks, white parts only, washed and cut into julienne strips (2 cups)
1 cup reduced-sodium chicken broth
3 teaspoons extra-virgin olive oil, divided
Freshly ground pepper to taste
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (1-1 1/4 pounds), trimmed
1 tablespoon sugar
2 firm tart apples, such as York or Granny Smith, peeled, cored and thinly sliced
Equipment:
plastic wrap
rolling pin
pot
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Transfer to a plate and keep warm.Reduce the heat to low.
4. Add the remaining 1 1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes.
5. 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.
6. 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.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
