Ingredients

The following ingredients have 4 Servings
  • 1 or 2 leeks (3/4 cup white part and light green only)
  • 16 oz 6 skinless chicken breast cutlets, sliced thin
  • 2 tsp butter (divided)
  • 2 tsp olive oil (divided)
  • 1/4 cup all purpose flour* (use rice flour if gluten free)
  • 1 clove garlic (minced)
  • 2 oz ready-to-eat sun dried tomatoes (not in oil, sliced)
  • 1/4 cup white wine
  • 1/2 cup fat free low sodium chicken broth
  • salt and fresh pepper to taste
  • 2 tbsp chopped fresh parsley

Instruction

  • Cut off green tops of leek and remove outer tough leaves.
  • Cut off root and cut leeks in half lengthwise.
  • Fan out the leeks and rinse well under running water, leaving them intact.
  • Slice leeks into 1/4-inch slices. Set aside.
  • Preheat oven to 200°.
  • Season chicken with salt and pepper.
  • Lightly dredge in flour shaking off excess.
  • Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
  • Add chicken to the skillet and cook on medium heat for about 3 - 4 minutes on each side, or until chicken is no longer pink.
  • Set aside in a warm oven.
  • Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper.
  • Sauté stirring occasionally until golden, about 5 minutes.
  • Add sun dried tomatoes, wine, chicken broth, parsley; stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan.
  • Cook 2 more minutes or until the liquid reduces almost by half.
  • Top the chicken with the sun dried tomato/leeks mixture and serve.