Fragrant with flavors of fall, this easy chicken sauté turns a weeknight supper into a special occasion. Source: EatingWell Magazine, September/October 1996

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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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 Facts

234 calories; 6.4 g total fat; 63 mg cholesterol; 349 mg sodium. 18.9 g carbohydrates; 24.6 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/27/2016
I made this tonight sans leeks. I substituted onion but followed the other directions to the letter. I didn't find it as filling (served with a side of brown rice) so I'll definitely add some cauliflower or other veggie next time and let the cider vinegar boil down a bit more. The apple was a pleasant addition. Pro: Quick even for first time cooks. Read More
Rating: 4 stars
10/30/2011
I made this for dinner last night it was fantastic! Read More
Rating: 4 stars
10/30/2011
We use a lot of boneless chicken breasts and usually just grill them. This recipe was a real success. The flavors were great and the chicken moist. Will definately make again. Would love to know if this can be frozen as I like to prepare for future use. Read More
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Rating: 4 stars
10/30/2011
If this is for diabetic why add the sugar? Maybe a little honey instead. Great recipe Thank you Read More
Rating: 4 stars
10/29/2011
Excellent taste! I've made this several times in the past few years and it always surprises me how good it is. Very simple to make; I omit the sugar and let the leeks do their own thing. I cut the chicken broth back to about a half cup to reduce the amount of liquid and also add a few Tbsp. of heavy cream at the end just before the chicken is re-added to the pan to warm up. Doesn't add a lot of calories and gives a nice creaminess to the sauce. Read More