Parmesan-Crusted Chicken with Leeks and Apples

Randy Mayor
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.

Yield:

4 servings (serving size: 1 chicken breast half, 1 cup rice, and about 1/2 cup sauce)

Recipe from

Nutritional Information

Calories 507
Caloriesfromfat 22 %
Fat 12.6 g
Satfat 6.8 g
Monofat 3.4 g
Polyfat 1 g
Protein 35.8 g
Carbohydrate 63.2 g
Fiber 3.1 g
Cholesterol 100 mg
Iron 2.5 mg
Sodium 748 mg
Calcium 163 mg

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 )

Preparation

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.

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).

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.

Note:

Jill Melton,

April 2000