Instructions: 1. Place chicken breasts between 2 sheets of plastic wratp. Use a rolling pin or small pot to pound them to 1/4" thickness.

2. In a large, nonstick skilet, heat 1 1/2 teaspoons of the oil over medium-high heat. Season the chicken breast with salt and pepper and add to the pan. Cook until browned on both sides, about 3 minutes per side.

Transfer to a plate and keep warm.

3. Reduce heat to low. Add remaining 1 1/2 teaspoons oil and leeks.

Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more.

Increase heat to medium-high. stir in vinegar and cook until most of the liquid is evaporated.

4. Add apples and chicken broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Taste and adjust seasonings.

Reduce the heat to low and return the chicken and any juices to the skllet. Simmer gently unitl the chicken is heated throught.

Suggested Wine: Dry Riesling

Serving Ideas : Brown Rice

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