Recipe - Chicken With Leeks

4 Boneless skinless chicken
breast halves
Freshly ground black pepper
1 tablespoon Olive oil
2 Carrots; thinly cut or sliced up
1 Leek; wellwashed/ cut or sliced up
1 One fourth cup Lowsodium chicken broth
2 teaspoon Cornstarch
1 teaspoon Curry powder
1 tablespoon Tomato paste

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 MCRecipe Digest V1 #961 by Roberta Banghart
bobbi744@sojourn.com on Dec 21, 1997