I’m posting this in “What’s Cookin'” because I cooked this, but frankly I need to put this website as “My Favorite Things.” Skinnytaste.com is my new favorite hang out when I’m not crock potting.
On my conquest to find Gabby friendly foods, I find myself repeatedly looking for foods that are similar to chicken fingers because both my children happen to love them. However in my dual quest to make it low-fat, I try to find other versions. Not to mention that I have historically HATED cooking chicken and tried to avoid it all costs. Plus, I always make the same vegetables so the added bonus of throwing in some different types of veggies was a major incentive.
So when I stumbled upon this awesome recipe, I thought it would be perfect to try. I forked all the chicken cutlets on my cutting board, put Saran Wrap over it, and pounded the chicken. Doing this allowed me to avoid major exposure to the chicken and made it really thin so I felt more confident with it properly being cooked. Also, the recipe suggests leaving the chicken at a low heat in the oven while making the topping. This really reiterates it being fully cooked. Chicken aversion overcome!
- 1 or 2 leeks (3/4 cup) white part and light green only
- 16 oz (6) skinless chicken breast cutlets, sliced thin
- 2 tsp butter, divided (I did not use butter because of Gabby, rather more olive oil)
- 2 tsp olive oil, divided
- ¼ 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
- ¼ cup white wine
- ½ cup fat free low sodium chicken broth
- salt and fresh pepper to taste
- 2 tbsp chopped fresh parsley (I skipped this)
- Cut off green tops of leek and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Slice leeks into ¼-inch slices. Set aside.
- Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour shaking off excess.
- Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 3 - 4 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
- Add additional oil and butter to the skillet, then garlic and cook a few seconds; addleeks, salt and pepper. Sauté stirring occasionally until golden, about 5 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.
I made some whole wheat pasta with olive oil, garlic powder, salt and pepper. I added in the extra sun-dried tomatoes I had. I put the chicken on top. I made a big salad and it was a perfect meal!
Same old sob story – Adam and I LOVED it. Others enjoyed too. Drew and Gabby were not willing to try and only ate the pasta. But it was so good that I will definitely be making this again, and they will learn to love it 🙂