Sauté of Chicken with Apples and Leeks

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Saute of Chicken with Apples and Leeks - 20g carbs
4 boneless, skinless chicken breast halves (1-1/4
pounds), trimmed of fat 
3 teaspoons extra-virgin olive oil, divided 
1/4 teaspoon salt, or to taste 
Freshly ground pepper, to taste 
2 large leeks, white parts only, washed and cut into
julienne strips (2 cups) 
2 large cloves garlic, minced 
1 tablespoon sugar 
2 teaspoons minced fresh rosemary or 1/2 teaspoon
dried 
1/4 cup cider vinegar 
2 firm tart apples, such as York or Granny Smith,
peeled, cored and thinly sliced 
1 cup reduced-sodium chicken broth 
Place chicken breasts between 2 sheets of plastic
wrap. Use a rolling pin or a small heavy pot to pound
them to a thickness of 1/2 inch. 
Heat 1-1/2 teaspoons oil in a large nonstick skillet
over medium-high heat. Season the chicken breasts with
salt and pepper and add to the pan. Cook until browned
on both sides, 4 to 5 minutes per side. Transfer to a
plate and keep warm. 
Reduce the heat to low. Add the 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 the heat to medium-high, stir in
vinegar and cook until most of the liquid has
evaporated. 
Add apples and broth and cook, stirring once or twice,
until the apples are tender, about 3 minutes. Reduce
the heat to low and return the chicken and any juices
to the pan. Simmer gently until the chicken is heated
through. Serve immediately. 
Yield: 4 servings 
Serving Size: 1/4 of recipe 
Calories: 239
Protein: 28 g
Sodium: 256 mg
Cholesterol: 67 mg
Fat: 5 g
Carbohydrates: 20 g
Exchanges: 1 Fruit, 4 Very Lean Meat, 1 Fat
Source: The Eating Well Diabetes Cookbook
 
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== Contributed by ==
* Healthy Recipes For Diabetic Friends Y-Group
Category:Healthy Recipes for Diabetic Friends