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.
15 ml (1 tablespoon) butter
30 ml (2 tablespoons) canola oil
4 x 150 g (5 oz) each, skinned boneless chicken breasts
150 ml (2/3 cup) chicken stock
1 ml (1/4 teaspoon) salt
1 ml (1/4 teaspoon) pepper
1 chopped onion
2 apples, peeled and cut in quarters
2 leeks, sliced in rings or thin slices
1 ml (1/4 teaspoon) ground nutmeg
250 ml (1 cup) plain yogurt
Suggestion: For added flavour, de-glaze the skillet in which you cooked the chicken with a little Calvados, white wine or apple juice and add the chicken stock. You can also set aside a few pieces of apple to caramelize in a skillet with a pat of butter and a little maple syrup. Cutting the chicken against the grain will make your meat more tender.
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.
Portions: 4
Preparation: 15 minutes
Cooking: 15 minutes
Per 408 g serving: 410 calories, 18 g total fat, 23 g carbohydrate, 39 g protein, 214 g calcium
