Thursday, July 19, 2007

Chicken On A Bed of Sauteed Leeks and Vegetables ..... An all in one dish.

Chicken On A Bed of Sauteed Leeks and Vegetables
An all-in-one dish with the chicken baking on top of the vegetables. If you want a green vegetable try using green beans or half-runner beans.
2 Tablespoons olive oil
2 teaspoons chopped fresh thyme
2 Tablespoons Dijon mustard
2 teaspoons freshly grated lemon zest
2 teaspoons paprika
4 boneless chicken breasts
salt and pepper
2 sweet potatoes cut in 1 inch chunks
2 leeks sliced, white and light green parts only
1 cup chicken stock
2 Tablespoon balsamic vinegar
Preheat oven to 400 degrees
Combine 1 Tablespoon olive oil with thyme, mustard, fresh lemon zest and paprika. Reserve 1 tablespoon of mixture. Spread remainder on chicken breasts, season with salt and pepper.
Heat remaining 1 Tablespoon olive oil in oven proof skillet over medium high heat. Add chicken breasts and cook 2 minutes on each side until browned. Remove chicken breasts from skillet and toss in sweet potatoes, saute for one minute. Add leeks and saute for two minutes. Add stock, reserved mustard mustard mixture and balsamic mixture and bring to a boil. Reduce heat and add chicken breasts and place over vegetables. Cover skillet.
Place in oven and bake for 15 to 20 minutes until chicken breast juices run clear. Slice chicken breasts and serve over vegetables. Drizzle with pan juices. Serves 4

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