Looking for a new weeknight chicken recipe? Well, this chicken recipe is a keeper!
Today I’d like to share a recipe I tried for chicken, sun dried tomatoes, leeks and white wine sauce from one of my favorite blogs, SkinnyTaste. This recipe is light, flavorful and definitely worth repeating. My family loved it (except the kids didn’t like the sun dried tomatoes, but they were easy to pick off).
Start by using organic, skinless and boneless chicken breasts. Make sure the chicken is sliced thin so it easily cooks up when pan fried. Make sure you have all your ingredients ready to go before you start cooking – everything cooks up fast and you want to be ready!
I also recommend serving the chicken over a bed of spinach, zucchini noodles, rice, potatoes or rice ramen (like I used) – it’ll soak up the yummy wine sauce. I’m actually tempted to double the wine sauce recipe next time I make this for an added saucy flavor!
Please view the original recipe here, or I’ve also included the recipe below with a few suggestions from me.
I hope you enjoy this easy and good for you weeknight meal – enjoy!
- 2 leeks - cut off the bottom and use only the white and light green parts
- 6 skinless chicken breast cutlets (if chicken is thick, filet it so it's thin)
- 2 tsp. butter, divided
- 2 tsp. olive oil, divided
- 1/4 cup gluten free rice flour
- 2 cloves garlic, minced
- 2 oz. sun dried tomatoes, sliced (do not use the tomatoes in oil - but the dried ones in a bag)
- 1/4 cup white wine
- 1/2 cup GF chicken broth
- Salt and pepper to taste
- 2 Tbsp. fresh parsley - chopped
Prepare your leeks by cutting off the tops (white and light green only). Discard the bottom of the leek.
Cut leek in half lengthwise, fan out and rinse well with cold water, leaving them intact.
Now cut the leeks into 1/4 in slices lengthwise - set aside.
Preheat oven to 200 degrees F or a warm setting on your oven. Season chicken with salt and pepper on both sides, then coat with rice flour, shaking off excess.
Heat a large skillet on medium heat with 1 teaspoon butter and 1 teaspoon olive oil.
When hot, add flour-dredged chicken to the skillet and cook on medium heat for about 3 - 4 minutes on each side or until chicken is no longer pink inside. Set aside in a warm oven.
In the same saucepan, add additional oil and butter to the skillet and heat over medium. Once melted, add garlic, leeks, and additional salt and pepper. Stir occasionally until leeks are cooked, about 5 minutes.
Add sun dried tomatoes, wine, chicken broth, and parsley. Cook for two minutes or until the liquid reduces a bit. If liquid reduces too much, add a bit more wine and chicken broth.
Top the chicken breasts with the sun dried tomato and leeks mixture and enjoy!
I served my chicken over gluten free brown rice and millet noodles.