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.

Have you tried this yet? Please let us know how it turns out.

Yes, I've actually made it this way every time b/c I'm cooking for two little munchkins too who I don't think need white wine w/ dinner ;) I USED to serve it over lemon rice pilaf, but that won't be the case anymore.

It's really good :)