✤1 cup (~105g) leeks, white & light green parts only, sliced thin
✤1 lb boneless, skinless chicken breast, sliced thin
✤2 tsp butter, divided
✤2 tsp olive oil, divided
✤2 tbsp (15g) all-purpose flour
✤1 clove garlic, minced
✤2 oz ready-to-eat sun dried tomatoes, not in oil, sliced
✤1/4 cup white wine
✤1/2 cup chicken broth
✤ salt & pepper, to taste
✤2 tbsp fresh parsley, chopped
❖Preheat oven to a “Keep Warm” setting.
❖Season chicken with salt & pepper, then dredge in the flour.
❖Heat 1 tsp butter and 1 tsp oil in a large skillet over medium heat. Add the chicken and cook about 3-4 min on each side, or until no longer pink. Set aside in the warm oven.
❖In the same skillet, add remaining 1 tsp butter & oil, then add garlic and cook 1 min. Add the leeks, salt & pepper and sauté about 5 min, stirring occasionally, until golden. Add the tomatoes, wine, broth & parsley, deglazing and scraping up the fond. Cook a few more minutes or until liquid reduces almost by half.
❖Plate the chicken and top with the veggie mix.
