Rating: 4 stars
5 Ratings
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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

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 24.6g; carbohydrates 18.9g; dietary fiber 1.8g; sugars 11.8g; fat 6.4g; saturated fat 1.3g; cholesterol 62.7mg; vitamin a iu 793.1IU; vitamin c 8.8mg; folate 33.7mcg; calcium 45.9mg; iron 1.9mg; magnesium 38.6mg; potassium 399.5mg; sodium 348.5mg; thiamin 0.1mg.

1 fruit
4 lean meat
1 fat

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