• 1Tbsp olive oil
• 4-6 boneless, skinless chicken breasts - sliced in half
• 1 cup onion chopped
• 2 carrots scraped and thinly sliced on the diagonal
• 2 leeks, well washed and finely chopped
• 1/2 lb mushrooms, sliced
• 1 tsp thyme
• Black pepper to taste
• 3/4 cup no-fat,low-sodium chicken broth
• 1 Tbsp cornstarch - dissolved in chicken broth

1. Heat oil in large, heavy, nonstick skillet. Saute chicken for 2 min. or until lightly browned. Turn and seal the other side for another 2 min.
2. Remove all but 1 Tbsp of fat and oil. Add onion, carrot, leek, mushrooms, thyme and pepper. Cover and cook over low heat about 5 min.
3. Add chicken broth and continue cooking until chicken is done and juices run clear, about 8 min. more.

Serves: 6