12 January 2012

Chicken with Leeks, Sun-Dried Tomatoes & White Wine

An easy, healthy and delicious dinner in less than half an hour. Two key points: 1) saute the leeks to the point where you're almost positive you've over-sauteed them (the more golden-brown and tender they are, the sweeter they'll taste) and 2) be sure to use sun-dried tomatoes that are not packed in oil. The tomatoes are incredibly rich in flavor - you'll need far less than you'd think. Enjoy!
2-3 leeks (leafy tops and roots removed, halved lengthwise and sliced)
2 tsp olive oil
2 6 oz chicken breasts (I pounded mine to yield 4 thinner cutlets)
2 cloves of garlic, minced
3-4 pieces of sun-dried tomato, sliced
1/6 - 1/4 cup white wine
1/4 cup chicken broth
chopped fresh parsley
salt and pepper

Season chicken with salt and pepper
Coat a pan with cooking spray / a few teaspoons of oil
Cook chicken on medium-high heat until done
Remove from pan
Add 2 tsp olive oil, sliced leeks, and garlic to the same pan
Saute 5-7 minutes, or until leeks are soft and browned
Turn the heat down to medium-low and add tomato, wine, broth, parsley, salt and pepper
Stir well, picking up any browned bits from the bottom of the pan
Cook 4-5 minutes, or until liquid is noticeably reduced
Pour sauce over chicken and serve

2 servings

No comments:

Post a Comment