Sunday, June 5, 2011

Chicken With Apples, Leeks, and Cranberry Relish

The apple and cranberry mixture with the chicken and leeks makes for great flavor.


  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 to 3 leeks, white only, cleaned and thinly sliced
  • 3 apples, peeled, cored, diced
  • 3 tablespoons light brown sugar, packed
  • 1 tablespoon cider vinegar
  • 1 cup chicken broth
  • 1/2 cup apple juice or cider
  • 1/4 cup cranberry relish
  • 1 teaspoon dried leaf thyme
  • 4 chicken breast halves
  • Salt and pepper
  • Flour
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter


In a large skillet over medium heat, melt butter with the oil. Add leeks and diced apples; cook, stirring, until the apples and leeks are tender. Add brown sugar, vinegar, chicken broth, apple juice, relish, and thyme. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and set aside.
Wash chicken breasts and pat dry. Put chicken between sheets of plastic and pound gently to a uniform thickness, about 1/4-inch. If you skip this step, cook longer. Sprinkle chicken with salt and pepper; dredge lightly with flour. In a skillet over medium-high heat, melt 1 tablespoon of butter with the 1 tablespoon of olive oil. Add chicken and brown for about 2 minutes on each side. Add apple mixture, cover, and cook for 5 minutes, or until chicken is cooked through.
Serves 4.

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