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Categories:
chicken broth tomato paste orange rind sugar basil salt pepper skinless Italian-seasoned breadcrumbs olive oil cooking spray matchstick leeks celery vodka
Viewed: 55 - Published at: 3 years agoIngredients
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons tomato paste
- 1 1/2 teaspoons grated orange rind
- 1 teaspoon sugar
- 3/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1 1/2 tablespoons Italian-seasoned breadcrumbs
- 1 tablespoon olive oil
- Cooking spray
- 1 cup matchstick-cut carrots
- 1 cup thinly sliced leeks
- 1/2 cup chopped celery
- 2 tablespoons dry vermouth or vodka
Method
- Combine first 7 ingredients in a bowl; stir with a whisk. Set aside. Coat chicken with breadcrumbs.
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until golden brown. Remove chicken.
- Add carrot, leeks, celery, and vermouth to pan. Saute 3 minutes or until leeks are soft. Return chicken to pan. Pour broth mixture over chicken; cover, reduce heat, and simmer 15 minutes or until chicken is done.
