Parmesan-Crusted Chicken with Leeks and Apples

  • NanetteJG Posted: 11/21/09
    Worthy of a Special Occasion

    I used walla walla onions instead of leeks, as I don't tend to care for leeks as much. I have made over 200 CL recipes and this is in my top ten. Fabulous!! Restraunt quality in my book.

  • Steph302 Posted: 01/18/12
    Worthy of a Special Occasion

    The very best dish I've ever made!

  • ChefLeesher Posted: 04/04/12
    Worthy of a Special Occasion

    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.

  • Cookies14 Posted: 10/28/12
    Worthy of a Special Occasion

    Excellent recipe and will make this again! I used quinoa instead of wild rice and it went nicely with the sauce. Agree with others that this is friends over/restaurant quality kind of dinner.

  • HeyScout Posted: 01/16/13
    Worthy of a Special Occasion

    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.

  • LUVSML Posted: 03/05/12
    Worthy of a Special Occasion

    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!

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