16 oz Boned and skinned chicken
-- breast halves; trimmed of
-- fat
3 ts Olive oil
Salt and pepper; to taste
2 lg Leeks; washed ,julliened
2 lg Cloves garlic; minced
1 tb Sugar
2 ts Fresh rosemary; minced
1/4 c Cider vinegar
2 Tart apples; cored peeled
-- sliced
1 c Fat-free chicken broth
Place chicken breasts between 2 sheets of plastic wratp. Use a
rolling pin or small pot to pound them to 1/4" thickness. 2. In a
large, nonstick skilet, heat 1 1/2 teaspoons of the oil over medium-high
heat. Season the chicken breast with salt and pepper and add to the
pan. Cook until browned on both sides, about 3 minutes per side.
Transfer to a plate and keep warm. 3. Reduce heat to low. Add
remaining 1 1/2 teaspoons oil and leeks. Cook, stirring, until the leeks
are soft, about 5 minutes. Add garlic, sugar and rosemary and cook
until fragrant, about 2 minutes more. Increase heat to medium-high.
stir in vinegar and cook until most of the liquid is evaporated. 4. Add
apples and chicken broth and cook, stirring once or twice, until the
apples are tender, about 3 minutes. Taste and adjust seasonings. Reduce
the heat to low and return the chicken and any juices to the skllet.
Simmer gently unitl the chicken is heated throught. Per Eating Well:
250 calories, 27 grams proein, 6 grams fat, 23 grams carbohydrates, 245
mg. sodium, 2 grams fiber
Per Master Cook 227 calories, 5.4 grams fat Recipe By : Eating Well
Sept/Oct 1996
