Prosecco Chicken with Sun-Dried Tomatoes and Leeks

Prosecco-Braised Chicken with Sun-Dried Tomatoes and Leeks

I happened to have had a half bottle of Prosecco in the fridge after having mimosas that was already not very bubbly the next morning. I was scrolling through facebook and there is was, a recipe from Rachael Ray for this chicken. If you don't have prosecco you can use white wine or chicken stock. The sun dried tomatoes make this chicken for sure. I served it over 2 cups of prepared brown rice. 

Ingredients

2 lbs boneless chicken breast (or boneless chicken thighs)

Salt & Pepper

1 cup flour

Olive Oil

1 Leek-white and light green parts only-halved and thinly sliced

4 cloves garlic-minced

1/3 cup sliced sun dried tomatoes

1 lemon-sliced

1 cup chicken broth

1 cup prosecco

5 Tbsp butter

2 Tbsp fresh tarragon

2 Tbsp fresh parsley

Directions

Season the chicken with salt and pepper on both sides and dredge in the the flour. Heat a large skillet over medium heat and add about 3 tablespoons of olive oil or about enough to just cover the bottom of the pan. Add the chicken and cook for about 4-5 minutes on each side until cooked or through. Remove from skillet and place on a plate and cover with another plate. Then add the leeks to the skillet, cook for about 3 minutes. Add garlic and the tomatoes. Season with salt and pepper. Cook, stirring occasionally for another 3 minutes. Add the lemon slices. Add the prosecco and chicken broth. Simmer on medium low until the liquid has cooked down significantly about 5 minutes. Add the butter to the skillet, stirring until melted. Add the chicken back to the skillet and garnish with the tarragon and parsley.