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.
I've made this recipe several times, and we love it every time. It's a great recipe for a busy week night. It's quick to make, and the ingredients are usually on hand. We serve it with asparagus and a buttery chardonnay.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!