09/08/2026
Chicken with Apples & Leeks
4 chicken cutlets, medium thick
¼ teaspoon salt; ¼ tsp black pepper
½ tsp onion powder, ½ tsp garlic powder 1 tbsp Splenda
2 large leeks, white only, cut into julienne strips
2 large cloves garlic, minced
1 teaspoon dried rosemary
1 tbsp flour
¼ cup c***r vinegar
2 firm tart apples, peeled, cored & thinly sliced
1 cup reduced-sodium chicken broth
1. Heat a large nonstick skillet over medium-high heat. Spray pan with non-stick cooking spray. Season chicken with salt & pepper, garlic & onion powders and sprinkle lightly with the flour; add to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate and keep warm.
2. Reduce the heat to low. Spray the pan with cooking spray, add leeks. Cook, stirring, until the leeks are soft, about 7 minutes. Add garlic, splenda and rosemary and cook until fragrant, about 2 minutes more. Increase the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated.
3. Add apples & broth & cook, stirring once or twice, until the apples are tender, about 4. minutes. Reduce the heat to low & return chicken & any juices to the pan. Simmer gently until the chicken is heated through. Serve immediately.
Yumm!
