Thursday, January 26, 2012

Chicken with Leeks, Sun-Dried Tomatoes in White Wine Sauce

After traveling and eating every meal out we were in need of something light yet filling for dinner. It was one of those days where I knew we needed dinner but nothing was coming to mind to make. I searched some of the healthier blogs I read and found this recipe that was perfect. You can't taste the flour on the chicken so it doesn't taste or feel like a breaded cutlet. The white wine and leeks have a subtle onion flavor but makes the dish tasteful. I made some steamed cauliflower on the side for additional vegetables.

A few notes. If you don't have any white wine you can just add more chicken broth. And be sure to find the sun-dried tomatoes that are not in oil. I found a package in the produce area that was already sliced and soft to touch so I didn't have to soak them in warm water.

Chicken with Leeks, Sun-Dried Tomatoes in White Wine Sauce
Source: Skinnytaste
Serves 3 (2 pieces each with sauce)

1 or 2 leeks (3/4 cup) white part and light green only
1 lb (6) skinless chicken breast cutlets, sliced thin
2 tsp butter, divided
2 tsp olive oil, divided
1/4 cup all purpose flour
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

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.

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