- 3 whole chicken breasts, flattened with a mallet
- 2 teaspoon herbs de provence
- 2 tablespoon olive oil
- 2 tablespoon maple syrup
- 2 cups fresh cranberries
- 3 whole small leeks, chopped
- ¼ cup dry white wine (or chicken broth)
- 2 tablespoon salted butter
Pound out chicken breast to thin them and make them an even thickness. Sprinkle with herbs de provence, salt and pepper. Heat 1 tablespoon 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 tablespoon 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.
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