Skillet Cranberry and Leek Chicken
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5 from 1 vote

Skillet Cranberry Leek Chicken

Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 235kcal
Author Karen Kelly

Ingredients

  • 3 whole chicken breasts, flattened with a mallet
  • 2 tsp herbs de provence
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 cups fresh cranberries
  • 3 whole small leeks, chopped
  • 1/4 cup dry white wine (or chicken broth)
  • 2 tbsp salted butter

Instructions

  • Pound out chicken breast to thin them and make them an even thickness.  Sprinkle with herbs de provence, salt and pepper. Heat 1 tbsp of olive oil over medium high heat.
  • Saute chicken breasts for about 8 minutes per side or until cooked through.  Remove from pan.
  • Add the other 1 tbsp of olive oil to pan and add cranberries and maple syrup. Cook for a few minutes or until they start to pop and open up.  Add leeks and stir.
  • Add wine to pan and scrape up bits from bottom of pan.  Cook for 2 minutes.  Add butter, stir and then add chicken back to pan.  Serve and enjoy.  If you prefer a milder flavor use chicken broth in place of the wine.

Nutrition

Calories: 235kcal | Carbohydrates: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 100mg | Fiber: 3g | Sugar: 10g | Vitamin A: 275IU | Vitamin C: 8.8mg | Calcium: 20mg | Iron: 0.2mg