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Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!

Chicken with Leeks Sun-Dried Tomatoes in White Wine Sauce

4.86 from 14 votes
Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 3 servings
Course: Dinner
Cuisine: American

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.

Notes

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

Nutrition

Serving: 2cutlets with sauce, Calories: 259.2kcal, Carbohydrates: 15.6g, Protein: 29.8g, Fat: 7.6g, Sodium: 504mg, Fiber: 2.8g, Sugar: 8g
- WW Points: 4