Nick Wells brings you his savory and healthy Chicken with Leeks and Broccoli recipe
Ingredients
- 2 – 3 boneless chicken breasts cut in approximately 1 inch cubes
- 2 large onions cut into 1/8ths (not diced)
- 1 leek
- 1 small can of corn kernels or kernels from to cooked corn cobs
- 1 – 2 heads of broccoli
- 1 Granny Smith apple peeled, cored and cubed
- 3 – 4 tablespoons of olive oil
- ½ cup of Italian dressing
- ½ cup white wine
- 1 heaping tablespoon Dijon mustard
- Salt
- Pepper
- Additional optional ingredients: fresh garlic, fresh quartered tomatoes
INSTRUCTIONS
Step 1
Marinate cubed chicken in the mixed together Italian dressing, white wine and Dijon mustard and set aside.
Step 2
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.
Step 3
Sauté in a large fry pan the olive oil, onions and leeks on a medium heat until they start to wilt.
Step 4
Add corn kernels and cook for 5 to 10 minutes.
Step 5
Create a clear circular area in the middle of your pan by pushing the ingredients to the sides of your pan.
Step 6
In the cleared area add the marinated chicken and turn up the heat to medium high.
Step 7
Cook the chicken until half way done remembering to occasionally turn over the chicken.
Step 8
After approximately 10 minutes stir together the ingredients in the pan and then add the broccoli and apple. Salt and pepper to taste.
Step 9
Cook until the chicken is done and the broccoli is at your desired firmness.
Step 10
Serve and enjoy. Makes about 4 to 6 servings.
Step 5
Fill muffin liners 2/3 full. Bake for approx. 20-22 minutes until lightly brown and toothpick comes out clean.
