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Saute of Chicken with Apples & Leeks

http://www.eatingwell.com/recipes/saute_of_chicken_with_apples_leeks.html

From EatingWell:  September/October 1996, The EatingWell Diabetes Cookbook (2005)

Fragrant with flavors of fall, this easy chicken sauté turns a weeknight supper into a special occasion.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 4 boneless, skinless chicken breast halves (1-1 1/4 pounds), trimmed
• 3 teaspoons extra-virgin olive oil, divided
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 large leeks, white parts only, washed and cut into julienne strips (2 cups)
• 2 large cloves garlic, minced
• 1 tablespoon sugar
• 2 teaspoons minced fresh rosemary, or 1/2 teaspoon dried
• 1/4 cup cider vinegar
• 2 firm tart apples, such as York or Granny Smith, peeled, cored and thinly sliced
• 1 cup reduced-sodium chicken broth

Preparation

1. Place chicken breasts between 2 sheets of plastic wrap. Use a rolling pin or a small heavy pot to pound them to a thickness of 1/2 inch.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the pan. Cook until browned on both sides, 4 to 5 minutes per side. Transfer to a plate and keep warm.
3. Reduce the heat to low. Add the remaining 1 1/2 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 the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated.
4. Add apples and broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Reduce the heat to low and return the chicken and any juices to the pan. Simmer gently until the chicken is heated through. Serve immediately.

Nutrition

Per serving : 235 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 64 mg Cholesterol; 19 g Carbohydrates; 25 g Protein; 2 g Fiber; 245 mg Sodium; 346 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 4 very lean meat, 1 fat