Ingredients
2leeks,¾ cup white part and light green only
16ozchicken breast cutlets,skinless, sliced thin
2tspbutter,divided
2tspolive oil,divided
¼cupall purpose flour,use rice flour if gluten free
1garlic clove,minced
2ozsun dried tomatoes,ready-to-eat, not in oil, sliced
¼cupWhite Wine
½cupchicken broth,fat free, low sodium
salt and fresh pepper,to taste
2tbspfresh parsley,chopped
Preparation
Cut off the green tops of the 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 ¼ inch slices. Set aside.
Preheat oven to 200 degrees F.
Season chicken with salt and pepper.
Lightly dredge in flour shaking off excess.
Heat a large skillet on medium heat. When hot, add 1 teaspoon of butter and 1 teaspoon of olive oil.
Add chicken to the skillet and cook on medium heat for about 3 to 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 add garlic and cook a few seconds. Add leeks, salt, and pepper.
Sauté, stirring occasionally until golden for about 5 minutes.
Add sun-dried tomatoes, wine, chicken broth, and parsley. Stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan.
Cook for 2 more minutes or until the liquid reduces almost by half.
Top the chicken with the sun-dried tomato or leeks mixture and serve.
