Saute of Chicken with Apples & Leeks

Saute of Chicken with Apples & Leeks

5 Reviews
From: EatingWell Magazine, September/October 1996

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

Ingredients 4 servings

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  • 4 boneless, skinless chicken breast halves (1-1¼ pounds), trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • ¼ 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 ½ teaspoon dried
  • ¼ cup cider vinegar
  • 2 firm tart apples, such as York or Granny Smith, peeled, cored and thinly sliced
  • 1 cup reduced-sodium chicken broth


  • Active

  • Ready In

  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 ½ inch.
  2. Heat 1½ 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 1½ 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 information

  • Per serving: 234 calories; 6 g fat(1 g sat); 2 g fiber; 19 g carbohydrates; 25 g protein; 34 mcg folate; 63 mg cholesterol; 12 g sugars; 0 g added sugars; 793 IU vitamin A; 9 mg vitamin C; 46 mg calcium; 2 mg iron; 349 mg sodium; 399 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fruit 4 lean meat 1 fat

Reviews 5

September 27, 2016
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By: LinaCollier
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.
May 14, 2011
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By: lwhitt58
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.
December 26, 2009
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By: EatingWell User
If this is for diabetic why add the sugar? Maybe a little honey instead. Great recipe Thank you
December 23, 2009
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By: EatingWell User
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.
December 22, 2009
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By: EatingWell User
I made this for dinner last night, it was fantastic!
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