Thin sliced Chicken Leeks and Sun Dried Tomatoes sauteed in a white wine sauce is so flavorful for a dinner that’s ready in less than 20 minutes!
Chicken Leeks and Sun-Dried Tomatoes
I love the mild onion flavor of leeks, I use them in soups, pasta dishes and chicken dishes. Paired with the robust flavor of the sweet sun-dried tomatoes, this dish is sure to please the palate!
Try to find sun-dried tomatoes that are not packed in oil. I look for the ones that are soft and ready to eat, but depending on the brand, some may need to soak in warm water if they are very hard. A little goes a long way!
I used rice flour for a gluten free dish and to test if it changed the taste from wheat flour and I thought it worked out well. If you are on a gluten-free diet, use rice flour; if not all purpose flour or whole wheat is fine.
Chicken with Leeks Sun-Dried Tomatoes in White Wine Sauce
Ingredients
- 2 to 3 large leeks, (3/4 cup sliced) white part and light green parts only
- 6 thin sliced boneless, skinless chicken breast cutlets, about 1 1/2 lbs
- 1 teaspoon kosher salt, and fresh black pepper to taste
- 2 teaspoons butter, divided
- 2 teaspoons olive oil, divided
- 1/4 cup all purpose flour*, use rice flour if gluten free
- 1 clove garlic, minced
- 2 oz ready-to-eat sun dried tomatoes, not in oil, sliced
- 1/4 cup white wine, I like to use a low-cal Sauvignon Blanc
- 1/2 cup low-sodium chicken broth
- 2 tbsp chopped fresh parsley
Instructions
- Cut off green tops of leeks and remove outer tough leaves and toss. Cut off root and cut leeks in half lengthwise.
- Fan out the leeks and rinse well under running water, leaving them intact. Leeks have a lot of sand, so it's important to do this.
- Slice leeks into 1/4-inch slices. Set aside.
- Preheat oven to 200F. Season chicken with salt and pepper.
- Lightly dredge chicken in flour shaking off excess.
- Heat a large skillet on medium heat; when hot add 1 teaspoon butter and 1 teaspoon olive oil.
- Add chicken to the skillet and cook on medium heat for about 3 to 4 minutes on each side, or until chicken is no longer pink. Set in the oven to keep warm.
- Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper.
- Sauté stirring occasionally until the leeks are golden and caramelized, about 5 to 7 minutes.
- Add sun dried tomatoes, wine, chicken broth, parsley; stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan.
- Cook 2 more minutes or until the liquid reduces almost by half.
- Top the chicken with the sun dried tomato/leeks mixture and serve.
