Chicken and Leeks
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken and Leeks calories by ingredient
Introduction
This is a very fresh-tasting recipe; good with a simple salad and a glass of white wine. This is a very fresh-tasting recipe; good with a simple salad and a glass of white wine.Number of Servings: 4
Ingredients
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2 medium leeks, white and light green parts, thinly sliced
4 boneless, skinless chicken breasts (about 1lb)
2 cups reduced sodium chicken broth
2 tbsp unsalted butter
1 large clove garlic, crushed or finely minced
1 tsp Pinot Grigio or other white wine vinegar
1 tsp fresh lemon juice
1 tsp dried savory
1/2 tsp dried thyme
Kosher salt and ground black pepper to taste
Directions
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.
Member Ratings For This Recipe
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PETTIGREW3
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CONEJO81
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CD13318653