2 1/2 cups coarsely chopped peeled apples
1 3/4 cups thinbly sliced leek, about 2 leeks, cleaned and drained.
1 tsp sugar
1/4 cup grated parmesan cheese
2 T flour
1/2 tsp salt
4 chicken breast halves, skinned, bonedm pounded
to 1/2 inch
1 tsp butter
3/4 cup apple juice
1 (16OZ) can chicken broth
1/3 cup whipping cream (optional)
1/2 tsp fresh rosemary
4 cups cooked rice or wild rice mix
Heat skillet, coated with cooking spray until hot, add apple, leek, sugar, saute 12 min or until browned, remove from pan, set aside.
Combine cheese, flour, salt and pepper in a shallow dish, dredge chicken in cheese mixture.
Heat butter in pan or med-high heat. Add chicken to pan, saute 4 min, each side until done. Add juice and broth, scraping pan to loosen browned bits, bring to a boil, cook broth until reduce, add apple mixture, rosemary, salt/pepper, cook until sauce thickens, add cream if desired.
Serve with rice