4 (4-ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon olive oil
1 cup matchstick-cut carrots
1 cup thinly sliced leeks
1/2 cup chopped celery
2 tablespoons dry vermouth or vodka
How to Make It
Combine first 7 ingredients in a bowl; stir with a whisk. Set aside. Coat chicken with breadcrumbs.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until golden brown. Remove chicken.
Add carrot, leeks, celery, and vermouth to pan. Sauté 3 minutes or until leeks are soft. Return chicken to pan. Pour broth mixture over chicken; cover, reduce heat, and simmer 15 minutes or until chicken is done.