Orange-Braised Chicken with Vegetables

Ingredients

• 1 cup matchstick-cut carrots 
• 0.5 cup celery chopped
• 0.8 teaspoon basil dried
• 2 tablespoons vermouth dry
• 1 cup less-sodium chicken broth fat-free
• 1.5 tablespoons italian-seasoned breadcrumbs 
• 1 cup leeks thinly sliced
• 1 tablespoon olive oil 
• 1.5 teaspoons orange rind grated
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 16 ounce chicken breast halves boneless skinless
• 1 teaspoon sugar 
• 2 tablespoons tomato paste 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 7 ingredients in a bowl; stir with a whisk. Set aside. Coat chicken with breadcrumbs.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken; cook 5 minutes on each side or until golden brown.
4. Remove chicken.
5. Add carrot, leeks, celery, and vermouth to pan. Saut 3 minutes or until leeks are soft. Return chicken to pan.
6. Pour broth mixture over chicken; cover, reduce heat, and simmer 15 minutes or until chicken is done.