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
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