Chicken with leeks
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless skinless chicken breast halves | |
| Freshly ground black pepper | ||
| 1 | tablespoon | Olive oil |
| 2 | Carrots; thinly sliced | |
| 1 | Leek; well-washed/sliced | |
| 1¼ | cup | Low-sodium chicken broth |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Curry powder |
| 1 | tablespoon | Tomato paste |
Directions
Remove all visible fat from chicken. Sprjnkle 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. Serves 4. Per serving: 168 calories, 5 grams fat, 51 mg. cholesterol Recipe by: Lansing State Journal, May 6'96 Posted to MC-Recipe Digest V1 #961 by Roberta Banghart <bobbi744@...> on Dec 21, 1997