Ever been blinded by the beauty of a vegetable in the grocery store? I can just hear half of my friends laughing at me after that statement. But seriously, sometimes you’re just casually making your way through the produce section and BAM! the perfect, crispy, peak of it’s life vegetable is staring you in the face. You have no need for it, weren’t planning on buying it, but you know at that moment you now have to because it’s perfection epitomized.
That’s what happened to me with these leeks.
They were huge (almost the length of Ginger actually), vibrant green and without the slightest hint of a wilting outer leaf. They were also full of dirt, a sign I’m choosing to interpret as freshness.
Onions and I have a love/hate relationship. Love them cooked, absolutely despise them raw. There’s really nothing in this world worse than nasty raw onion breath that lingers for the entire day. Eww.
Leeks are like the perfect middle ground. They’re oniony, but not so much so that if they’re not cooked completely they leave that nasty taste behind. And when you don’t cook them completely, they retain that slight crunch factor which makes them totally delicious flavor and texture wise. I also love that they’re green. That just makes it seem less weird to eat a whole bunch and deem it a vegetable. Eating a bunch of regular onions would just be weird.
So here’s the best part of this meal, it looks fancy enough to serve for an occasion (if you’re cooler than me and actually have dinner parties) but it’s easy enough for a weeknight dinner. It’s also pretty adaptable protein wise (pork chops or even a white fish would be great here too).
Enjoy minus the onion breath!
- 1 lb. chicken breasts (thin sliced or sliced in half)
- 2.5 tablespoons AP flour
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon butter, divided
- 2 large leeks, trimmed, washed well and sliced
- 2 apples, cored and chopped
- ⅓ cup sun-dried tomatoes, sliced
- juice of ½ a lemon
- ¼ cup white wine (or chicken broth)
- salt & pepper
- Season chicken breasts generously on both sides with salt & pepper.
- Place flour in a shallow bowl and coat each chicken breast lightly.
- In a skillet over medium-high heat, add 1 tablespoon olive oil and ½ tablespoon butter.
- Place chicken in skillet once hot and cook for about 5 minutes per side, until golden brown.
- Place chicken in an oven safe serving dish and keep warm in oven (170 degrees)
- Using the same skillet, add remaining olive oil & butter.
- Add leeks, apples & sun-dried tomatoes and toss to coat. Cook down for about 3-5 minutes.
- Add lemon juice and white wine and continue sauteing until most of the liquid has cooked off.
- Season generously with salt & pepper.
- Remove chicken from the oven and top with the leek mixture.