Category: Chicken

4 Boneless skinless chicken breast halves

Freshly ground black pepper

1 tbsp Olive oil

2 Carrots, thinly sliced

1 Leek, well-washed/sliced

1 1/4 cup Low-sodium chicken broth

2 tsp Cornstarch

1 tsp Curry powder

1 tbsp Tomato paste

Remove all visible fat from chicken. Sprjnkle pepper over both sides of breasts. Heat oil in large nonstick skillet; add chicken breasts and saute 4 minutes on one side. Turn and saute 2 minutes on other side. Add carrots and leeks to pan. Saute 2 minutes more. Stir cornstarch into chicken broth. Add to chicken and vegetables and cook until sauce is thickened and bubbly and chicken is done so that the juices run clear. Serves 4. Per serving: 168 calories, 5 grams fat, 51 mg. cholesterol



Recipe by: Lansing State Journal, May 6 '96



Posted to MC-Recipe Digest V1 #961 by Roberta Banghart <bobbi744@sojourn.com> on Dec 21, 1997