Chicken Cutlets With Julienned Vegetables

• 1 lb. carrots, julienned
• 1 lb. leeks, rinsed well and julienned
• 2 tsp. vegetable oil
• 1 lb. chicken cutlets, 1/2-inch thick
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 c. chopped shallots or onion
• 1/4 tsp. thyme
• 3/4 c. chicken broth
• 1/3 c. balsamic vinegar

1. Steam carrots and leeks in large saucepan.
2. Transfer to serving platter and keep warm in oven.
3. Meanwhile, heat oil in 12-inch skillet over medium-high heat.
4. Sprinkle both sides of cutlets with salt and pepper.
5. Add to skillet and saute until fully cooked (about 1 1/2 minutes per side). Arrange chicken on top of vegetables and return to oven.
6. Add thyme and shallots to skillet; cook 2 minutes.
7. Pour in broth and vinegar.
8. Bring to boil and boil 5 minutes, stirring and scraping up browned bits on bottom of pan.
9. Pour sauce over chicken.
10. Serve with new potatoes.
11. Makes 4 servings.

carrots, leeks, vegetable oil, chicken cutlets, salt, freshly ground pepper, shallots, thyme, chicken broth, balsamic vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996981 (may not work)