Chicken With Leeks and Mushrooms |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Since I had some chicken thighs, leeks and mushrooms in the refrigerator, I decided to get creative and make something for lunch using the available ingredients. While I was eating lunch, my piano tuner came in and had to try a taste because it smelled so good. He gave it a rave review and I thought that it was really good as well. I am on WW and doing the core program. This recipe fits into the perimeters for the core plan. Ingredients:
4 boneless skinless chicken thighs (or breasts) |
2 tablespoons olive oil |
1 cup sliced leek |
1 cup sliced mushrooms |
2 tablespoons tomato paste |
1/4 cup chicken broth |
season salt |
garlic salt |
pepper |
Directions:
1. Heat olive oil in non stick skillet.
2. Sprinkle on season salt, garlic salt and pepper to taste.
3. Brown chicken in hot olive oil.
4. Add leeks and mushrooms, stir in tomato paste, and chicken broth.
5. Cover and simmer on low heat until chicken juices run clear, about 15-20 minutes.
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