Saute of Chicken with Apples & Leeks

3.4 (97)
Saute of Chicken with Apples & Leeks

Fragrant with flavors of fall, this easy chicken sauté turns a weeknight supper into a special occasion.

Yield: 4 servings
Active Time: 40
Total Time: 40

Ingredients

  • 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

Preparation

  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. Transfer to a plate and keep warm.
  3. 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.
  4. 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.

Nutrition

Nutrition Per Serving

calories 235
fat 7 g (1 g sat, 4 g mono)
cholesterol 64 mg
carbohydrates 19 g
protein 25 g
fiber 2 g
sodium 245 mg
potassium 346 mg

Nutrition Bonus Selenium (30% daily value), Vitamin A (16% dv).

Carbohydrate Serving 1

Exchanges 1 fruit, 4 very lean meat, 1 fat

From EatingWell September/October 1996, The EatingWell Diabetes Cookbook (2005)