Chicken, Leeks & 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!

Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!Chicken, Leeks & Tomatoes in White Wine Sauce

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.

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

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

Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!
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Chicken with Leeks Sun-Dried Tomatoes in White Wine Sauce

4
Freestyle Points
259.2
Calories
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 3 servings
COURSE: Dinner
CUISINE: American
Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

Serving: 2cutlets with sauce, Calories: 259.2kcal, Carbohydrates: 15.6g, Protein: 29.8g, Fat: 7.6g, Sodium: 504mg, Fiber: 2.8g, Sugar: 8g
Freestyle Points: 4
Points +: 7