Parmesan-Crusted Chicken With Leeks And Apples
- 2-1/2tups coarsely chopped & peeled apples
- 1-2/3tups thinly sliced leek
- 1/4tup grated Parmesan cheese
- 1teaspoon sugar
- 4t4-oz) skinned, boned chicken breast halvest\ttablespoons all-purpose flour
- 1teaspoon buttert/2teaspoon salt, divided
- 1t16-oz) can chicken broth
- 1/8teaspoon black pepper
- 1/8teaspoon dried rosemary
- 3/4tup apple juice
- 4tups hot cooked wild rice mix
- 1/3tup whipping cream
- Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek & sugar; saute 12 mins or until browned. Remove from pan; set aside. Combine cheese, flour, 1/4 tsp. salt & pepper in a dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat; add chicken. Saute 4 mins on each side or until chicken is done. Remove chicken from pan, keep warm. Add juice & broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups. Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture, rosemary & 1/4 tsp. salt; cook 2 mins. Spoon rice onto 4 plates; top with chicken & sauce. (507 cals.; 12.6 g. fat; 35.8 g. prot.)
peeled apples, leek, parmesan cheese, sugar, flour, butter, chicken broth, black pepper, rosemary, apple juice, rice mix, whipping cream
Taken from www.epicurious.com/recipes/member/views/parmesan-crusted-chicken-with-leeks-and-apples-50103106 (may not work)