Chicken_Breasts_with_Leeks_and_Pine_Nuts.jpg

Chicken Breasts with Leeks and Pine Nuts

Chicken Breasts with Leeks and Pine Nuts Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 tbsp. pine nuts
  • 2 whole medium organic leeks, white and tender green parts
  • 1 tbsp. organic, grass-fed butter
  • 2 whole organic shallots, thinly sliced
  • 2 -8oz. breasts organic pasture-raised chicken, with skin
  • 1 Tbsp. organic extra-virgin olive oil
  • 1 c. dry white wine
  • 1 ½ c. organic chicken broth
Instructions
  1. Preheat the oven to 300° F.
  2. In a skillet, toast the pine nuts over medium high heat, stirring, until golden brown, 2 minutes. Transfer to a small plate.
  3. In the same skillet, heat the oil.
  4. Season the chicken breasts with salt and pepper. Add chicken to the skillet skin side down.
  5. Cook, turning once and pressing with a spatula, until browned on both sides, about 6 minutes.
  6. Transfer the chicken breasts to a large rimmed baking sheet and bake in the oven until just white throughout, about 20 minutes.
  7. Meanwhile, add the leeks and shallots to the skillet and cook over medium heat, stirring, until softened, 7 minutes. Add the wine, increase the heat to high and boil until reduced by half, about 3 minutes.Add the stock and boil until reduced to ½ cup, about 10 minutes.
  8. Remove leeks from heat. Add the butter.
  9. Transfer the chicken to plates. Pour the leeks and sauce over the chicken, garnish with the pine nuts and serve.
 

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Nutrient Information Per Batch

1344.67 kcal Calories, 218.3 mg Calcium, 54.59 g Carbohydrate, 304.29 mg Cholesterol, 61.59 g Total Fat, 8.02 g Fiber, 10.62 mg Iron, 319.33 mg Magnesium 2467.53 mg Potassium, 126.26 g Protein,87.01 mcg Selenium, 499.92 mg Sodium, 8.51 g Sugars, 6.74 mg Zinc, 15.73g Saturated fat, 0.12 trans Fat, 25.94 g Monounsaturated fats, 15.56 g Polyunsaturated fats, 4386.29 IU Vitamin A, 3.43 mg Vitamin B6, 0.38 mcg Vitamin B12, 34.32 mg Vitamin C, 0 IU Vitamin D, 4.59 Vitamin E, 94.48 mcg Vitamin K, 187.66 mcg Folate,1.05 mg Vitamin B1(Thiamin),60.73 mg Vitamin B3(Niacin),0.73 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 3382 mcg Lutein and Zeaxanthin, 0.77 g ALA, 0 g EPA, 0.09 gDHA,1183.01 mg Phosphorous, 3.26 mg Manganese, 0 mcg Alpha carotene, 1802.44 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0.04 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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