How To Make Chicken With Leeks Sun-Dried Tomatoes
Make a simple yet filling chicken recipe dinner for your family. Sautee the chicken cutlets in a white sauce and top with leeks and sun-dried tomatoes.
Serves:
Ingredients
- 2leeks,¾ cup white part and light green only
- 16ozchicken breast cutlets,skinless, sliced thin
- 2tspbutter,divided
- 2tspolive oil,divided
- ¼cupall purpose flour,use rice flour if gluten free
- 1garlic clove,minced
- 2ozsun dried tomatoes,ready-to-eat, not in oil, sliced
- ¼cupWhite Wine
- ½cupchicken broth,fat free, low sodium
- salt and fresh pepper,to taste
- 2tbspfresh parsley,chopped
Instructions
-
Cut off the green tops of the leek and remove outer tough leaves.
-
Cut off root and cut leeks in half lengthwise.
-
Fan out the leeks and rinse well under running water, leaving them intact.
-
Slice leeks into ¼ inch slices. Set aside.
-
Preheat oven to 200 degrees F.
-
Season chicken with salt and pepper.
-
Lightly dredge in flour shaking off excess.
-
Heat a large skillet on medium heat. When hot, add 1 teaspoon of butter and 1 teaspoon of olive oil.
-
Add chicken to the skillet and cook on medium heat for about 3 to 4 minutes on each side or until chicken is no longer pink.
-
Set aside in a warm oven.
-
Add additional oil and butter to the skillet then add garlic and cook a few seconds. Add leeks, salt, and pepper.
-
Sauté, stirring occasionally until golden for about 5 minutes.
-
Add sun-dried tomatoes, wine, chicken broth, and parsley. Stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan.
-
Cook for 2 more minutes or until the liquid reduces almost by half.
-
Top the chicken with the sun-dried tomato or leeks mixture and serve.
Nutrition
- Calories: 467.26kcal
- Fat: 20.92g
- Saturated Fat: 6.32g
- Trans Fat: 0.26g
- Monounsaturated Fat: 8.98g
- Polyunsaturated Fat: 3.83g
- Carbohydrates: 29.89g
- Fiber: 4.01g
- Sugar: 10.31g
- Protein: 37.44g
- Cholesterol: 104.74mg
- Sodium: 721.04mg
- Calcium: 87.47mg
- Potassium: 1185.45mg
- Iron: 4.99mg
- Vitamin A: 126.73µg
- Vitamin C: 18.29mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!