JD Chicken with Leeks & Sundried Tomatoes
Adapted from Skinnytaste
Lean chicken cutlets in a savory sauce of leeks & sundried tomatoes with a splash of Jack Daniels: a super-quick, easy dinner that is satisfying, delicious and healthy.
This is the first appearance of a leek on this blog. Can you believe I’ve gone for almost two years with nary a leek? I have this tendency to think that leeks are just like onions. Well, they are, but there is a subtle distinction. Leeks have a softer flavor with less of that onion-y intensity. I made this on request from my daughter’s friend who was curious about leeks. She said she had never had leeks and was curious what they tasted like. So we went and bought some at the store and we went searching about to find something to make with leeks. We debated between chicken and soup, but decided this chicken from Skinnytaste looked so pretty … and my daughter loves chicken. I think her friend would rather have had the soup, but my girl isn’t much of a soup eater and we were going for something we could all eat together.
I did use sundried tomatoes packed in olive oil in my recipe, which was nice in a way because then I used the olive oil from the tomatoes for the oil to saute the chicken. You can reduce the fat by using sundried tomatoes that aren’t packed in oil. But my yoga teacher says this time of year when it is so cold and wet outside, we need to eat more oil to keep our joints and skin lubricated.
To prep the leeks: cut off the green tops, then peel off the tough outer skin. Slice in half lengthwise, then in very thin slices the other way.
- About 1 lb of boneless skinless chicken breasts, sliced thin
- Salt & fresh ground pepper
- Some flour, for dredging
- 1 teaspoon butter
- 1 teaspoon olive oil (from the sundried tomatoes)
- 1 leek
- 1 - 3 cloves of garlic
- 1 oz. sundried tomatoes, sliced thin
- 2 Tablespoons Jack Daniels (or other) whiskey
- 1/4 - 1/2 cup chicken broth
- Fresh herbs
- Cut the chicken breasts into thin slices, sprinkle with salt & pepper and dredge them in flour.
- Put the oil & butter in a frying pan over medium heat until the butter is melted, then cook the chicken for 3- 5 minutes on each side or until it is just lightly browned. Set the chicken on a plate and keep it warm (Skinnytaste recommends heating the oven to 200 and keeping the chicken in there while you cook the sauce).
- Now, add the garlic & leeks to the pan and saute for a minute, then add the Jack Daniels and cook until the liquid evaporates (it should go very quickly), stirring to break up any bits of chicken that may have stuck to the pan, then add the sundried tomatoes and broth and saute a bit longer until the leeks are soft and golden and the liquid has thickened. Add a little more water or broth if needed to keep the sauce moist.
- My chicken wasn't quite done and my pan is oven-proof, so I put the chicken in the pan with the sauce, covered and baked at 350 for about 10 minutes. Perfection!
- Serve over rice or mashed potatoes.
Make this recipe gluten free by using rice flour for dredging the chicken.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Gluten Free Friday.