| 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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