Chicken with Leeks, Apples & Sun-dried Tomatoes

• 1 pound Boneless Skinless Chicken Breasts, Thin Cut Or Sliced In Half Horizontally
• 2- 1/2 Tablespoons All-purpose Flour
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 1 Tablespoon Butter, Divided
• 2 Large Leeks, Trimmed, Washed Well And Thinly Sliced
• 2 Apples, Cored And Chopped
• 13 cups Sun Dried Tomatoes, Sliced
• 1/2 whole Lemon, Juiced
• 1/4 cups White Wine (or Chicken Broth)
• Salt And Pepper, to taste

1. Preheat oven to 170 F.
2. Season chicken breasts generously on both sides with salt and pepper.
3. Place flour in a shallow bowl, add chicken and coat each chicken breast lightly with the flour.
4. In a skillet over medium-high heat, add 1 tablespoon olive oil and 1/2 tablespoon butter.
5. Place chicken in skillet once hot and cook for about 5 minutes per side, until golden brown.
6. Place chicken in an oven safe serving dish and keep it warm in the oven (170 F).
7. Using the same skillet, add remaining olive oil and butter.
8. Add leeks, apples and sun-dried tomatoes and toss to coat.
9. Saute the mixture for about 3-5 minutes.
10. Add lemon juice and white wine and continue sauteing until most of the liquid has cooked off.
11. Season generously with salt and pepper.
12. Remove chicken from the oven and top with the leek mixture.

chicken breasts, allpurpose, olive oil, butter, leeks, apples, tomatoes, lemon, white wine, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-with-leeks-apples-sun-dried-tomatoes/ (may not work)