2 servings (serving size: 1 chicken breast half and 1/3 cup topping).

Wash the leeks thoroughly to rid them of any dirt and sand.

How to Make It

Step 1

Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.

Step 2

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.

Ratings & Reviews

athornbu's Review

September 06, 2012
This recipe has potential but is very bland.

MNcook55's Review

April 04, 2012
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.