Description
Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!
Yield: 3servings | Serving Size: 2cutlets with sauce
Ingredients
2 to 3large leeks, (3/4 cup sliced) white part and light green parts only
6thin slicedboneless, skinless chicken breast cutlets, about 1 1/2 lbs
1teaspoonkosher salt, and fresh black pepper to taste
2teaspoonsbutter, divided
2teaspoonsolive oil, divided
1/4cupall purpose flour*, use rice flour if gluten free
1clovegarlic, minced
2ozready-to-eat sun dried tomatoes, not in oil, sliced
1/4cupwhite wine, I like to use a low-cal Sauvignon Blanc
1/2cuplow-sodium chicken broth
2tbspchopped fresh parsley
Instructions
- Cut off green tops of leeks and remove outer tough leaves and toss. Cut off root and cut leeks in half lengthwise.
- Fan out the leeks and rinse well under running water, leaving them intact. Leeks have a lot of sand, so it’s important to do this.
Slice leeks into 1/4-inch slices. Set aside.
- Preheat oven to 200F. Season chicken with salt and pepper.
Lightly dredge chicken in flour shaking off excess.
Heat a large skillet on medium heat; when hot add 1 teaspoon butter and 1 teaspoon olive oil.
- Add chicken to the skillet and cook on medium heat for about 3 to 4 minutes on each side, or until chicken is no longer pink. Set in the oven to keep warm.
- Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper.
- Sauté stirring occasionally until the leeks are golden and caramelized, about 5 to 7 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.
Last Step:
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Notes
*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.
Nutrition
Serving: 2cutlets with sauce, Calories: 259.2kcal, Carbohydrates: 15.6g, Protein: 29.8g, Fat: 7.6g, Sodium: 504mg, Fiber: 2.8g, Sugar: 8g
