Chicken Recipe Chicken, Leeks & Tomatoes in White Wine Sauce

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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