Chicken with leeks and orange
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless; skinless chicken-breast halves | |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Salt |
| Freshly ground black pepper to taste | ||
| 1 | tablespoon | Butter or margarine |
| 1 | Leek; split, washed, thinly sliced | |
| Finely grated zest of 1 orange | ||
| ½ | cup | Orange juice |
| ⅓ | cup | Chicken broth |
| 1 | teaspoon | Finely chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed |
| ½ | teaspoon | Arrowroot dissolved in 1 teaspoon water |
Directions
Preparation time: 25 minutes Cooking time: 20 minutes Yield: 4 servings Adapted from from "Winter-Summer Chicken," by Lori Longbotham 1. Lightly dust chicken with flour. Heat olive oil in a large, non-stick skillet over medium heat. Put chicken into pan, sprinkle with a pinch salt and a little pepper. Cook 5 minutes on each side, or until cooked through.
Remove from pan and keep warm.
2. Melt butter or margarine in pan. Add leek; cook 5 minutes. Add orange zest, juice, broth, rosemary, remaining salt and a little pepper. Simmer a few minutes Stir in dissolved arrowroot; simmer 1 minute. Pour any juices that have gathered around chicken into pan and simmer a minute longer.
Spoon sauce over chicken.
Nutrition information per serving: Calories ...... 230 Fat ............. 7 g Cholesterol .. 80 mg Sodium ..... 450 mg Carbohydrates .. 12 g Protein ....... 28 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...
on Nov 10, 1997