Saut Of Chicken With Apples & Leeks

This elegant yet simple saut features tender chicken breasts pounded thin for quick cooking, paired with a sophisticated sauce of caramelized leeks, fresh garlic, and tart apples. The addition of cider vinegar and a hint of sugar creates a balanced glaze that complements the earthy notes of fresh rosemary. It is a perfect weeknight dinner that feels special enough for guests, offering a harmonious blend of textures and flavors. The dish comes together quickly in a single skillet, making it an ideal choice for busy evenings when you crave something wholesome, aromatic, and satisfying without spending hours in the kitchen.

Cooking Method: Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 301.0

Dietary: Gluten-free

Description

This elegant yet simple saut features tender chicken breasts pounded thin for quick cooking, paired with a sophisticated sauce of caramelized leeks, fresh garlic, and tart apples. The addition of cider vinegar and a hint of sugar creates a balanced glaze that complements the earthy notes of fresh rosemary. It is a perfect weeknight dinner that feels special enough for guests, offering a harmonious blend of textures and flavors. The dish comes together quickly in a single skillet, making it an ideal choice for busy evenings when you crave something wholesome, aromatic, and satisfying without spending hours in the kitchen.

Ingredients

4 boneless Skinless chicken breasts, about 1 pound, trimmed of fat
3 teaspoons Olive oil
Salt & freshly ground black pepper -- to taste
2 large Leeks -- washed, white parts only, about 2 cups
2 large Cloves garlic -- minced
1 tablespoons Sugar
2 teaspoons minced fresh rosemary
1/4 cups Cider vinegar
2 firm Tart apples -- peeled and cored and thinly sliced, such as York or Granny Smith
1 cups Reduced-sodium chicken broth -- defatted

Directions

1
Place chicken breasts between 2 sheets of plastic wrap and pound to a thickness of 1/4 inch.
2
Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
3
Season chicken breasts with salt and pepper, then cook until browned on both sides, about 3 minutes per side.
4
Transfer chicken to a plate and keep warm.
5
Reduce heat to low and add remaining 1 1/2 teaspoons oil and leeks.
6
Cook leeks, stirring, until soft, about 5 minutes.
7
Add garlic, sugar, and rosemary; cook until fragrant, about 2 minutes.
8
Increase heat to medium-high, stir in vinegar, and cook until liquid evaporates.
9
Add apples and chicken broth; cook, stirring occasionally, until apples are tender, about 3 minutes.
10
Taste and adjust seasonings with salt and pepper.
11
Return chicken and juices to skillet; simmer gently until heated through.
12
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 301.0kcal

% Daily Value *
Total Fat 12.0g19%
Saturated Fat 2.7g14%
Cholesterol 53.4mg18%
Sodium 67.3mg3%
Total Carbohydrate 30.8g11%
Dietary Fiber 8.2g33%
Sugars 10.7g
Protein 20.3g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use tart apples like Granny Smith or York for the best balance of sweetness and acidity.

If you don't have fresh rosemary, substitute with 1/2 teaspoon dried rosemary.

Leeks can hold dirt in their layers; wash them thoroughly and use only the white and light green parts.

For a richer sauce, you can add a tablespoon of butter at the end of cooking.

Keywords: chicken, apples, leeks, rosemary, saute, dinner, easy, quick, healthy, skillet, garlic, cider vinegar, weeknight meal, gluten free, low carb, comfort food

Read it online: https://www.chefs-mate.com/recipe/saut-of-chicken-with-apples-leeks/