Chicken Cutlets With Julienned Vegetables

Ingredients

• 1 lb carrots julienned
• 1 lb leeks rinsed well and julienned
• 2 tsp vegetable oil
• 1 lb chicken cutlets 12-inch thick
• 14 tsp salt
• 14 tsp freshly ground pepper
• 14 c chopped shallots or onion
• 14 tsp thyme
• 34 c chicken broth
• 13 c balsamic vinegar

Directions

1. Steam carrots and leeks in large saucepan
2. Transfer to serving platter and keep warm in oven
3. Meanwhile heat oil in 12-inch skillet over medium-high heat
4. Sprinkle both sides of cutlets with salt and pepper
5. Add to skillet and saute until fully cooked about 1 12 minutes per side Arrange chicken on top of vegetables and return to oven
6. Add thyme and shallots to skillet cook 2 minutes
7. Pour in broth and vinegar
8. Bring to boil and boil 5 minutes stirring and scraping up browned bits on bottom of pan
9. Pour sauce over chicken
10. Serve with new potatoes
11. Makes 4 servings