Update 4/04/08

TV Morning Show 4/04/08

Chicken with Leeks & Riesling

4- 8oz skinless boneless chicken breast

2 cups all purpose flour

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp cardamom (ground)

1 tsp salt

1 tsp ground black pepper

4 Tblsp olive oil

2 large leeks sliced ¼ in. thick (white part only)

1 tsp fresh orange zest

2 ball leaves

2 large tomatoes coarse diced

2 cups Riesling wine (New York’s Chateau Laveyette Reneau)

Fresh parsley to garnish

Combine the flour, cinnamon, ginger, cardamom, salt and pepper, in a shallow baking dish and mix well add the chicken breasts and cover completely with the flour mixture.  Let stand one hour.  Heat the olive oil in a 4qt utch oven pot on medium heat.  Add the chicken breast to the oil and brown on both sides.  Add the leeks, orange zest and tomatoes.  Cook for 4-5 minutes.  Add the Riesling and turn heat to low.  Stir breasts and wine gently to ensure even cooking.  Allow to simmer 5-10 minutes and serve over egg noodles or rice.  Garnish with fresh chopped parsley.