Title: Saute of Chicken with Apples and Leeks
Categories: Chicken
Yield: 4 Servings

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

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

Suggested Wine: Dry Riesling

Serving Ideas : Brown Rice