Chicken with Leeks, Sun-Dried Tomatoes in White Wine Sauce

Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!

I love the mild onion flavor of leeks, I use them in soups, pasta dishes and chicken dishes. Paired with the robust flavor of the sweet sun-dried tomatoes, this dish is sure to please the palate!

Try to find sun-dried tomatoes that are not packed in oil. I look for the ones that are soft and ready to eat, but depending on the brand, some may need to soak in warm water if they are very hard. A little goes a long way!

I used rice flour for a gluten free dish and to test if it changed the taste from wheat flour and I thought it worked out well. If you are on a gluten-free diet, use rice flour; if not all purpose flour or whole wheat is fine.

Chicken with Leeks Sun-Dried Tomatoes in White Wine Sauce
Servings: 3 • Serving Size: 2 cutlets with sauce • Points + 7:  pts • Smart Points: 6
Calories: 259.2 • Fat: 7.6 g • Protein: 29.8 g • Carb: 15.6 g • Fiber: 2.8 g Sugar: 8 g
Sodium: 504 mg (without salt) 


  • 1 or 2 leeks (3/4 cup) white part and light green only
  • 16 oz (6) skinless chicken breast cutlets, sliced thin
  • 2 tsp butter, divided
  • 2 tsp olive oil, divided
  • 1/4 cup all purpose flour* (use rice flour if gluten free)
  • 1 clove garlic, minced
  • 2 oz ready-to-eat sun dried tomatoes (not in oil), sliced
  • 1/4 cup white wine
  • 1/2 cup fat free low sodium chicken broth
  • salt and fresh pepper to taste
  • 2 tbsp chopped fresh parsley


Cut off green tops of leek and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Slice leeks into 1/4-inch slices. Set aside.

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour shaking off excess.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 3 – 4 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper. Sauté stirring occasionally until golden, about 5 minutes.

Add sun dried tomatoes, wine, chicken broth, parsley; stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan. Cook 2 more minutes or until the liquid reduces almost by half. Top the chicken with the sun dried tomato/leeks mixture and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.