KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
To make gluten free, use rice flour.
Servings: 3 • Serving Size: 2 cutlets with sauce • Old Points: 5 pts • Points+: 7 pts
Calories: 259.2 • Fat: 7.6 g • Protein: 29.8 g • Carb: 15.6 g • Fiber: 2.8 g • Sugar: 8 g
Sodium: 504 mg (without salt)
1 or 2 leeks (3/4 cup) white part and light green only
16 oz (6) skinless chicken breast cutlets, sliced thin
2 tsp butter, divided
2 tsp olive oil, divided
1/4 cup all purpose flour* (use rice flour if gluten free)
1 clove garlic, minced
2 oz ready-to-eat sun dried tomatoes (not in oil), sliced
1/4 cup white wine
1/2 cup fat free low sodium chicken broth
salt and fresh pepper to taste
2 tbsp chopped fresh parsley
Comments