Chicken: Chicken with Leeks
Source of Recipe
Lansing State Journal, May 6 '96
List of Ingredients
4 boneless skinless chicken breast halves
freshly ground black pepper
1 tablespoon olive oil (may be able to substitute broth or cooking spray for the oil)
2 carrots thinly sliced
1 leek well-washed/sliced
1 1/4 cups low-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon curry powder
1 tablespoon tomato paste (low salt)Recipe
Remove all visible fat from chicken. Sprinkle pepper over both sides of breasts. Heat oil in large nonstick skillet; add chicken breasts and saute 4 minutes on one side. Turn and saute 2 minutes on other side. Add carrots and leeks to pan. Saute 2 minutes more. Stir cornstarch into chicken broth. Add to chicken and vegetables and cook until sauce is thickened and bubbly and chicken is done so that the juices run clear.
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