Wash the leeks thoroughly to rid them of any dirt and sand.
2/3 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons tomato paste
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1 garlic clove, minced
1 tablespoon Italian-seasoned breadcrumbs
2 (4-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
1 cup thinly sliced leek (about 1 large)
1 cup thinly sliced mushrooms
How to Make It
Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.
Place the breadcrumbs in a shallow dish. Dredge the chicken in the breadcrumbs. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 3 minutes on each side or until chicken is golden brown. Remove the chicken from pan, and keep warm. Add leek and mushrooms to pan, and sauté 2 minutes or until mushrooms are lightly browned. Return chicken to pan, and stir in broth mixture. Cover the mixture, and simmer 10 minutes or until the chicken is done.