Chicken With Leeks

Recipe Ingredients

4		Boneless skinless chicken breast halves
		Freshly ground black pepper
1 tablespoon	15ml	Olive oil
2		Carrots - thinly sliced
1		Leek - well-washed/sliced
1 1/4 cups	296ml	Low-sodium chicken broth
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Curry powder
1 tablespoon	15ml	Tomato paste

Recipe Instructions

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.

Source:
Lansing State Journal, May 6 '96

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