We’ve been back on the East Coast for over a year now, and I have to say that one of the most confusing things to me is still how everything here is so close to each other and yet so far away. Does that make sense? Like, I love how all it takes is a $30 bus ticket and about four hours of my life and bam! I’m in New York City. In fact, I’m writing this post on the bus ride back from NYC after a fabulous weekend visiting some girlfriends!
However…I always seem to assume that just because it’s so easy to get to New York, it should be just as easy to get anywhere else on the coast. Wrong. A few months ago, I looked into taking a trip to Charleston, thinking that it — like DC and New York — was on the coast(ish) and in the middle(ish), so it should be a quick(ish) and cheap(ish) bus ride away. Wrong! The drive is more than 8 hours and the only train tickets I could ever find were super expensive. Come on, east coast, get it together!
So, no Charleston trip anytime soon — though I’d love to hear recommendations from anyone who’s been. For now I think I’ll stay in DC and make more healthy, easy, and yummy dinners like this. This chicken is light and flavorful, plus it gives you an excuse to crack open a nice bottle of white. Enjoy!
CHICKEN WITH LEEKS AND SUNDRIED TOMATOES (recipe from Skinny Taste)
1 or 2 leeks, white and light green parts only, chopped into 1/4-inch pieces (about 3/4 cup)
6 boneless, skinless chicken breast halves, thinly sliced or pounded thin
1 tbsp olive oil, divided
1/4 cup flour
1 clove garlic, minced
2 oz sundried tomatoes (not in oil), sliced
1/4 cup white wine (I subbed with a pale ale, since I had one handy)
1/2 cup low-sodium chicken broth
salt and pepper to taste
2 tbsp chopped fresh parsley
1. Season chicken with salt and pepper. Lightly dredge in flour, shaking off excess.
2. Heat large skillet over medium heat; when hot add 1 and 1/2 tsp olive oil. Add chicken to skillet and cook on medium heat for 4-5 minutes per side, or until chicken is no longer pink. Set aside on plate and loosely tent with aluminum foil.
3. Add remaining 1 and 1/2 tsp oil to skillet. Once hot, add garlic and cook until fragrant. Add leeks, salt and pepper. Saute, stirring occasionally, until golden, about 5 minutes.
4. Add sundried tomatoes, wine, chicken broth, and parsley, stirring to break up any brown bits from the bottom of the pan. Cook 2 more minutes or until liquid reduces almost by half. Top chicken with the sundried tomato/leeks mixture and serve.
This was a lot better than I expected, and pretty easy, too. Sundried tomatoes FTW!