Recipe - Saute Of Chicken With Apples And Leeks

16 ounce Boned and skinned chicken
breast halves; trimmed of
fat
3 teaspoon Olive oil
Salt and pepper; to taste
2 lg Leeks; washed ,julliened
2 lg Cloves garlic; minced
1 tablespoon Sugar
2 teaspoon Fresh rosemary; minced
One fourth cup Cider vinegar
2 Tart apples; cored peeled
cut or sliced up
1 cup Fatfree chicken broth

1. Place chicken breasts between 2 sheets of plastic wratp. Use a rolling
pin or small pot to pound them to 1/4" thickness.
2. In a large, nonstick skilet, heat 1 One half teaspoons of the oil over
mediumhigh heat. Season the chicken breast with salt and pepper and add
to the pan. Cook until browned on both sides, about 3 minutes per side.
Transfer to a plate and keep warm.
3. Reduce heat to low. Add remaining 1 One half teaspoons oil and leeks. Cook,
stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and
rosemary and cook until fragrant, about 2 minutes more. Increase heat to
mediumhigh. stir in vinegar and cook until most of the liquid is
evaporated.
4. Add apples and chicken broth and cook, stirring once or twice, until
the apples are tender, about 3 minutes. Taste and adjust seasonings. Reduce
the heat to low and return the chicken and any juices to the skllet. Simmer
gently unitl the chicken is heated throught.
Per Eating Well: 250 calories, 27 grams proein, 6 grams fat, 23 grams
carbohydrates, 245 mg. sodium, 2 grams fiber

Per Master Cook 227 calories, 5.4 grams fat
Recipe By : Eating Well Sept/Oct 1996

Posted to Digest eatlf.v096.n180

Date: Mon, 07 Oct 1996 12:46:07 0500

From: Kathie Briggs kjbriggs@voyager.net

Suggested Wine: Dry Riesling

Serving Ideas : Brown Rice