Nick Wells brings you his savory and healthy Chicken with Leeks and Broccoli recipe
Marinate cubed chicken in the mixed together Italian dressing, white wine and Dijon mustard and set aside.
Cut the leek into ½ inch slices and soak in cold water (leeks are very sandy and need to be thoroughly rinsed). Drain leeks from the water when rinsed.
Sauté in a large fry pan the olive oil, onions and leeks on a medium heat until they start to wilt.
Add corn kernels and cook for 5 to 10 minutes.
Create a clear circular area in the middle of your pan by pushing the ingredients to the sides of your pan.
In the cleared area add the marinated chicken and turn up the heat to medium high.
Cook the chicken until half way done remembering to occasionally turn over the chicken.
After approximately 10 minutes stir together the ingredients in the pan and then add the broccoli and apple. Salt and pepper to taste.
Cook until the chicken is done and the broccoli is at your desired firmness.
Serve and enjoy. Makes about 4 to 6 servings.
Fill muffin liners 2/3 full. Bake for approx. 20-22 minutes until lightly brown and toothpick comes out clean.