Recipe - Chicken With Leeks And Orange

4 Boneless; skinless
chickenbreast halves
2 tablespoon Flour
1 teaspoon Olive oil
One half teaspoon Salt
Freshly ground black pepper
to taste
1 tablespoon Butter or margarine
1 Leek; split, washed, thinly
cut or sliced up
Finely grated zest of 1
orange
One half cup Orange juice
1/3 cup Chicken broth
1 teaspoon Finely chopped fresh
rosemary, or One half teaspoon
dried rosemary, crushed
One half teaspoon Arrowroot dissolved in 1
teaspoon water

Preparation time: 25 minutes Cooking time: 20 minutes Yield: 4 servings
Adapted from from "WinterSummer Chicken," by Lori Longbotham

1. Lightly dust chicken with flour. Heat olive oil in a large, nonstick
skillet over medium heat. Put chicken into pan, sprinkle with a pinch salt
and a little pepper. Cook 5 minutes on each side, or until cooked through.
Remove from pan and keep warm.

2. Melt butter or margarine in pan. Add leek; cook 5 minutes. Add orange
zest, juice, broth, rosemary, remaining salt and a little pepper. Simmer a
few minutes Stir in dissolved arrowroot; simmer 1 minute. Pour any juices
that have gathered around chicken into pan and simmer a minute longer.
Spoon sauce over chicken.

Nutrition information per serving: Calories ...... 230 Fat ............. 7
g Cholesterol .. 80 mg Sodium ..... 450 mg Carbohydrates .. 12 g Protein
....... 28 g

Posted to TNT Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997