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.
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 )
How to Make It
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.
I made this last minute after my husband mistakenly bought leeks instead of shallots, which didn't work for the other recipe I had planned. :-) I had 2 large granny smith apples on hand so I added an extra teaspoon of sugar. I also didn't have heavy cream, so I used 1/2 cup of white wine instead & added it at the same time as the other liquids. The dish was really good and I'm already looking forward to leftovers tomorrow. I'll make it again for company next time & I'm sure the cream will thicken the sauce a little & it will be even better.
This was just ok. The flour mix didn't stick to the chicken that well. The suggested side of wild rice overpowered the very delicate flavors of the chicken and sauce. For me the cream didn't really add anything to the dish either. Probably will not make again.
I usually try only the 4-5 star recipes that have 10 or more reviews. I was looking for a recipe to use up some extra leeks on hand and I'm so glad that I stumbled upon this recipe and decided to try it even though it only had 2 reviews. This dish was fantastic and could easily be served in a high-end restaurant or a special occasion (or any night meal) at home. My husband and 12 year old son also agreed the flavors were great. It took a little longer to make than I had originally anticipated but it was so worth it. My only changes were that I used light cream and a little more butter and olive oil to sauté the chicken. I had thought about changing out the rice but I'm glad I didn't. The wild rice mix is perfect with this chicken. Served with a side of steamed broccoli. Be careful not to overcook the chicken. Next time I will make a little more of the sauce since it was so good!