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Saute of Chicken with Apples & Leeks

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

Your rating: None Average: 3.4 (93 votes)

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


READER'S COMMENT:
"If this is for diabetic why add the sugar? Maybe a little honey instead. Great recipe Thank you "
Saute of Chicken with Apples & Leeks Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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; 0 g added sugars; 25 g protein; 2 g fiber; 245 mg sodium; 346 mg potassium.

Nutrition Bonus: Selenium (30% daily value), Vitamin A (16% dv).

Carbohydrate Servings: 1

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Entertaining, casual
Everyday favorites
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Publication
The EatingWell Diabetes Cookbook (2005)
September/October 1996
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