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Saute of Chicken with Apples and Leeks

A home-style Saute of Chicken with Apples and Leeks made with Extra Virgin Olive Oil, Salt Freshly Ground Pepper, Garlic, Sugar, and Fresh Rosemary Or Dried. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tsp
• 1/4 tsp
• 2
• 1 tbsp
• 2 tsp
• 1/4 cup
• 1 cup

Method (preview)

1. 1

   Place chicken breasts between 2 sheets of plastic wrap.

2. 2

   Use a rolling pin or a small heavy pot to pound them to a thickness of 1/2 inch.

3. 3

   Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

4. 4

   Season the chicken breasts with salt and pepper and add to the pan.

5. 5

   Cook until browned on both sides, 4 to 5 minutes per side.

6. 6

   Transfer to a plate and keep warm.

7. 7

   Reduce the heat to low. Add the remaining 1 1/2 teaspoons oil and leeks.

8. 8

   Cook, stirring, until the leeks are soft, about 5 minutes.

9. 9

   Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more.

10. 10

    Increase the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated.

11. 11

    Add apples and broth and cook, stirring once or twice, until the apples are tender, about 3 minutes.

12. 12

    Reduce the heat to low and return the chicken and any juices to the pan.

13. 13

    Simmer gently until the chicken is heated through.

14. 14

    Serve immediately.

15. 15

    Yields 4 servings. Serving Size: 1/4 of recipe.

16. 16

    Contributed to the FareShare Gazette by Chupa; 11 September 2007. www.fareshare.net