Title: Chicken with Leeks and Orange
Categories: None
Yield: 1 Servings

4 Boneless; skinless
-chicken-breast halves
2 tb Flour
1 ts Olive oil
1/2 ts Salt
Freshly ground black pepper
-to taste
1 tb Butter or margarine
1 Leek; split, washed, thinly
-sliced
Finely grated zest of 1
-orange
1/2 c Orange juice
1/3 c Chicken broth
1 ts Finely chopped fresh
-rosemary, or 1/2 teaspoon
-dried rosemary, crushed
1/2 ts Arrowroot dissolved in 1
-teaspoon water

Preparation time: 25 minutes Cooking time: 20 minutes Yield: 4 servings
Adapted from from "Winter-Summer Chicken," by Lori Longbotham

1. Lightly dust chicken with flour. Heat olive oil in a large, non-stick
skillet over medium heat. Put chicken into pan, sprinkle with a pinch salt
and a little pepper. Cook 5 minutes on each side, or until cooked through.
Remove from pan and keep warm.

2. Melt butter or margarine in pan. Add leek; cook 5 minutes. Add orange
zest, juice, broth, rosemary, remaining salt and a little pepper. Simmer a
few minutes Stir in dissolved arrowroot; simmer 1 minute. Pour any juices
that have gathered around chicken into pan and simmer a minute longer.
Spoon sauce over chicken.

Nutrition information per serving: Calories ...... 230 Fat ............. 7
g Cholesterol .. 80 mg Sodium ..... 450 mg Carbohydrates .. 12 g Protein
....... 28 g

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997