Parmesan Crusted Chicken with Leeks and Apples

Tamara Stimpson

Another wonderful dish that uses the winning combination of apples and leeks to enhance chicken breasts. The smell of this dish cooking will definitely get your taste buds working overtime!



1 tbsp EVOO

2 1/2 cups coarsely chopped, peeled & cored apples

1 2/3 cup of thinly sliced leeks

1 tsp sugar

1/4 cup grated Parmesan Reggiano

2 tbsp all-purpose flour

1/2 tsp salt

1/8 tsp black pepper

4 skinless, boneless chicken breasts

1 tsp unsalted butter

3/4 cup apple juice or cider

1 cup chicken broth

1/3 cup whipping cream

1/8 tsp dried rosemary


  • Heat the olive oil in a large skillet over medium high heat. Add the apples, leeks and sugar. Saute until the leeks are golden and apples are soft. Remove to a bowl and set aside
  • Meanwhile, combine Parmesan, flour and 1/4 tsp salt and the pepper in a shallow dish. Dredge the chicken in the mixture to coat. Melt the butter in the skillet and add chicken to the pan. Fry until the coating on the chicken is crisp and golden brown. Remove to a plate and set aside.
  • Deglaze the skillet by adding the juice and broth and bringing to a boil. Reduce the liquid by half and add cream. Reduce heat and cook, stirring often, for 5 minutes. Stir in the reserved apple & leek mixture, rosemary and remaining salt. Cook for 2 minutes.
  • Serve chicken over a bed of cooked rice and top with the apple and leek sauce.