Ingredients:
4 boneless skinless chicken thighs (or breasts) 2 tablespoons olive oil 1 cup sliced leeks 1 cup sliced mushrooms 2 tablespoons tomato paste 1/4 cup chicken broth sea salt garlic salt fresh ground mixed peppercorns
Preparation:
Heat olive oil in non stick skillet. Sprinkle on season salt, garlic salt and pepper to taste. Brown chicken in hot olive oil. Add leeks and mushrooms, stir in tomato paste, and chicken broth. Cover and simmer on low heat until chicken juices run clear, about 15-20 minutes.
