Parmesan-Crusted Chicken with Leeks and Apples

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 507
  • Calories from fat: 22%
  • Fat: 12.6g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1g
  • Protein: 35.8g
  • Carbohydrate: 63.2g
  • Fiber: 3.1g
  • Cholesterol: 100mg
  • Iron: 2.5mg
  • Sodium: 748mg
  • Calcium: 163mg

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

  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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