Chicken and Leeks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium leeks, white and light green parts, thinly sliced4 boneless, skinless chicken breasts (about 1lb)2 cups reduced sodium chicken broth2 tbsp unsalted butter1 large clove garlic, crushed or finely minced1 tsp Pinot Grigio or other white wine vinegar1 tsp fresh lemon juice1 tsp dried savory1/2 tsp dried thymeKosher salt and ground black pepper to taste
Makes 4 servings
Prepare the leeks by first removing the dark green portion and the root end; slice in half lengthwise and then slice thinly. Place in a colander and rinse thoroughly to ensure all sand and dirt is removed.
Place the leeks in a large skillet with the butter and sautee over medum heat for 3-4 minutes, until leeks begin to soften. Add the crushed garlic, broth, and vinegar and bring to boiling. Cook for 7-8 minutes until the leeks are no longer completely submurged in the liquid.
Season the chicken with salt and pepper, and place on top of the leeks in the skillet. Spoon some of the leeks on top of the chicken, reduce heat to low and cover tightly. Simmer the chicken until cooked through; about 10-15 minutes, depending on the size of the breasts.
When the chicken is cooked, remove to a plate and bring the leek mixture to boiling again. Stir in the herbs and lemon juice, and simmer for another 3-4 minutes.
Very good served over a bed of orzo or rice pilaf (not included in nutrition analysis).
Number of Servings: 4
Recipe submitted by SparkPeople user SHANATAV.
Prepare the leeks by first removing the dark green portion and the root end; slice in half lengthwise and then slice thinly. Place in a colander and rinse thoroughly to ensure all sand and dirt is removed.
Place the leeks in a large skillet with the butter and sautee over medum heat for 3-4 minutes, until leeks begin to soften. Add the crushed garlic, broth, and vinegar and bring to boiling. Cook for 7-8 minutes until the leeks are no longer completely submurged in the liquid.
Season the chicken with salt and pepper, and place on top of the leeks in the skillet. Spoon some of the leeks on top of the chicken, reduce heat to low and cover tightly. Simmer the chicken until cooked through; about 10-15 minutes, depending on the size of the breasts.
When the chicken is cooked, remove to a plate and bring the leek mixture to boiling again. Stir in the herbs and lemon juice, and simmer for another 3-4 minutes.
Very good served over a bed of orzo or rice pilaf (not included in nutrition analysis).
Number of Servings: 4
Recipe submitted by SparkPeople user SHANATAV.
Nutritional Info Amount Per Serving
- Calories: 109.5
- Total Fat: 6.2 g
- Cholesterol: 25.8 mg
- Sodium: 299.0 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.1 g
- Protein: 6.4 g
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