Parmesan-Crusted Chicken With Leeks and Apples



2-1/2 cups coarsely chopped & peeled apples
1-2/3 cups thinly sliced leek
1/4 cup grated Parmesan cheese
1 teaspoon sugar
4 (4-oz) skinned, boned chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon butter
1/2 teaspoon salt, divided
1 (16-oz) can chicken broth
1/8 teaspoon black pepper 1/8 teaspoon dried rosemary
3/4 cup apple juice
1/3 cup whipping cream

1. Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek & sugar; saute 12 mins or until browned. Remove from pan; set aside.
2. Combine cheese, flour, 1/4 tsp. salt & pepper in a dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat; add chicken. Saute 4 mins on each side or until chicken is done. Remove chicken from pan, keep warm.
3. Add juice & broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups. Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture, rosemary & 1/4 tsp. salt; cook 2 mins. Top Chicken with sauce.

Yield: 4 servings

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