Chicken Supreme in an Apple and Leek Sauce
Apples, leeks and onions are caramelized and mixed with yogurt and nutmeg to make a flavourful topping for chicken breasts.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 tbsp butter
- 2 tbsp canola oil
- 4 5oz skinned boneless chicken breasts
- 2/3 cup chicken stock
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 onion chopped
- 2 apples peeled and cut in quarters
- 2 leeks sliced in rings or thin slices
- 1/4 tsp ground nutmeg
- 1 cup plain yogurt
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat the butter and half of the oil in a skillet. Brown both sides of the chicken breasts over medium heat.
- Remove the chicken from the skillet, drain excess grease and de-glaze with the chicken stock, scraping the bottom with a wooden spoon. Add the chicken breasts to the stock, season with salt and pepper, lower the heat and cook covered for 5 to 6 minutes.
- In another skillet, heat the remaining oil. Mix the onions, apples and leeks and cook until they begin to caramelize. Add the nutmeg, the yogourt and the juices reserved from the chicken and mix.
- Divide the contents of the second skillet onto the plates, arrange the chicken in a fan shape and cover with the remaining sauce.
Recipe Notes
Per 408 g serving: 410 calories, 18 g total fat, 23 g carbohydrate, 39 g protein, 214 g calcium
