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!
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
- WW Points: 4