Name: Saute of Chicken with Apples and Leeks
Ingredients: 16 oz Boned and skinned chicken breast halves; trimmed of fat; 3 ts Olive oil; Salt and pepper; to taste; 2 lg Leeks; washed ,julliened; 2 lg Cloves garlic; minced; 1 tb Sugar; 2 ts Fresh rosemary; minced; 1/4 c Cider vinegar; 2 Tart apples; cored peeled sliced; 1 c Fat-free chicken broth

Some are childishly anxious to know their friend's opinion of them, and if it contain the smallest element of dissent or censure, they regard him as an enemy forthwith. Surely we are not popes, and do not wish our hearers to regard us as infallible! We have known men become quite enraged at a perfectly fair and reasonable remark, and regard an honest friend as an opponent who delighted to find fault; this misrepresentation on the one side has soon produced heat on the other, and strife ensued. How much better is gentle forbearance! You must be able to bear criticism, or you are not fit to be at the head of a congregation; and you must let the critic go without reckoning him among your deadly foes, or you will prove yourself a mere weakling.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken	4	Servings

INGREDIENTS

16	oz	Boned and skinned chicken breast halves; trimmed of fat
3	ts	Olive oil
		Salt and pepper; to taste
2	lg	Leeks; washed ,julliened
2	lg	Cloves garlic; minced
1	tb	Sugar
2	ts	Fresh rosemary; minced
1/4	c	Cider vinegar
2		Tart apples; cored peeled sliced
1	c	Fat-free chicken broth

INSTRUCTIONS

1. Place chicken breasts between 2 sheets of plastic wratp.  Use a rolling
pin or small pot to pound them to 1/4" thickness.
2.  In a large, nonstick skilet, heat 1 1/2 teaspoons of the oil over
medium-high heat.  Season the chicken breast with salt and pepper and add
to the pan. Cook until browned on both sides, about 3 minutes per side.
Transfer to a plate and keep warm.
3.  Reduce heat to low.  Add 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 heat to
medium-high. stir in vinegar and cook until most of the liquid is
evaporated.
4.  Add apples and chicken broth and cook, stirring once or twice, until
the apples are tender, about 3 minutes. Taste and adjust seasonings. Reduce
the heat to low and return the chicken and any juices to the skllet. Simmer
gently unitl the chicken is heated throught.
Per Eating Well:  250 calories, 27 grams proein, 6 grams fat, 23 grams
carbohydrates, 245 mg. sodium, 2 grams fiber
Per Master Cook 227 calories, 5.4 grams fat
Recipe By     : Eating Well Sept/Oct 1996
Posted to Digest eat-lf.v096.n180
Date: Mon, 07 Oct 1996 12:46:07 -0500
From: Kathie Briggs <kjbriggs@voyager.net>
Suggested Wine: Dry Riesling
Serving Ideas : Brown Rice

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