Modified Rachael Ray's Too-Easy Chicken w/ Leeks
(From 30 Minute Meals 2)
The original recipe calls for white wine, so the only modification I'll have to make is using broth instead of the vino!
Too-Easy Chicken w/ Leeks, serves 4
2 leeks
4 boneless, skinless chicken breasts
salt & pepper to taste
2 TB Extra Virgin Olive Oil
1 c. chicken broth
Trim leeks of tough green ends and roots. Split them lengthwise, then cut across into 1/2" slices. Place sandy slices of leeks into a colander and run under cold water, separating the layers of each slice to free the grains of sand. Drain well and set aside.
Heat a large skillet over med-high heat. Season chicken breasts w/ salt & pepper. Add enough olive oil to coat the skillet, then add chicken breasts and brown 3-4 min. per side. Remove from pan. Add remaining oil and then add leeks, sautéing 5 min, until softened. Add 1 c. broth and add chicken back into pan. Let simmer for 5-7 min.
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I USED to serve it over lemon rice pilaf, but that won't be the case anymore. 
