Chicken with Leeks Sun-Dried Tomatoes in White Wine Sauce
Delicately pounded chicken cutlets are quickly sautéed and enveloped in a luscious white wine sauce, complemented by the subtle sweetness of leeks and the rich flavor of sun-dried tomatoes. Enjoy a delightful dinner ready to serve in under 20 minutes!
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Ingredients
- 2 to 3 large leeks
- 6 thin sliced boneless, skinless chicken breast cutlets
- 1/4 cup all purpose flour*
- 1 clove garlic
- 2 oz ready-to-eat sun dried tomatoes
- 1/4 cup white wine
- 1/2 cup low-sodium chicken broth
- 2 tbsp chopped fresh parsley
- 1 teaspoon kosher salt
- 2 teaspoons butter
- 2 teaspoons olive oil
Instructions
- 1
Trim the leeks by cutting off the green tops and discarding the tough outer layers. Slice off the root end and then halve the leeks lengthwise.
- 2
Gently spread the leeks apart and wash them thoroughly under running water while keeping them intact. This step is crucial, as leeks often carry a significant amount of sand.
- 3
Chop the leeks into 1/4-inch thick pieces. Set them aside for later use.
- 4
Preheat your oven to 200°F. Season the chicken pieces with salt and pepper to taste.
- 5
Lightly coat the chicken in flour, ensuring to shake off any excess flour.
- 6
Place a large skillet over medium heat; once it’s hot, add 1 teaspoon of butter along with 1 teaspoon of olive oil.
- 7
Introduce the chicken to the skillet and cook for approximately 3 to 4 minutes on each side, or until the chicken is cooked through and no longer pink. Transfer the chicken to the oven to keep warm.
- 8
In the same skillet, add a bit more oil and butter, followed by the garlic. Sauté for a few seconds, then incorporate the leeks, seasoning them with salt and pepper.
- 9
Stir occasionally as you sauté the leeks until they turn golden and caramelized, which should take about 5 to 7 minutes.
- 10
Mix in the sun-dried tomatoes, wine, chicken broth, and parsley; use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- 11
Allow the mixture to simmer for an additional 2 minutes, or until the liquid has reduced to nearly half.
- 12
Place the sun-dried tomato and leek mixture on top of the chicken and serve immediately.
Nutrition Information
Notes & Tips
- *I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.