Parmesan-Crusted Chicken with Leeks and Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In keeping with a classic reduction sauce, whipping cream is added to a simmering broth mixture. Beware, though: Half-and-half or any kind of milk will curdle here. Ingredients:
cooking spray |
2 1/2 cups coarsely chopped peeled braeburn or gala apple (about 1 pound) |
1 2/3 cups thinly sliced leek (about 2 small) |
1 teaspoon sugar |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 tablespoons all-purpose flour |
1/2 teaspoon salt, divided |
1/8 teaspoon black pepper |
4 (4-ounce) skinned, boned chicken breast halves |
1 teaspoon butter or stick margarine |
3/4 cup apple juice |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1/3 cup whipping cream |
1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary |
4 cups hot cooked wild rice mix (such as uncle ben's long grain & wild rice ) |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add apple, leek, and sugar; sauté 12 minutes or until browned. Remove from pan, and set aside.
2. Combine cheese, flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Add juice and broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1 1/2 cups (about 7 minutes).
3. Add cream; reduce heat, and cook 5 minutes. Stir in reserved apple mixture, rosemary, and 1/4 teaspoon salt; cook 2 minutes. Spoon rice onto each of 4 plates; top with chicken and sauce.
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