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Author Notes: Simple, delicious and low-fat, this is a quick evening meal served with rice and sliced tomatoes in my house. We love the fresh taste of the big leek slices blended with the earthy mushrooms--the rosemary as just the right fragrance to the broth to make your mouth water! I use boneless, skinless chicken breasts and ready-made broth, however this also works really well with chicken wings or legs. With the rice I add garlic and minced onion to the rice-cooker, and fresh, sliced tomatoes from our garden. —BeijingRose
- 3-4 boneless, skinless chicken breasts
- 2 large leeks
- 1 package of fresh, sliced mushrooms
- 1 cup chicken broth
- 1 1/2 tablespoons dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- Pot of rice cooked with minced onion, garlic and salt
- Over medium heat, place the chicken breasts in the broth, sprinkle on half the garlic powder, lemon pepper and rosemary (if you use fresh rosemary, the leaves from 1-2 stems will do), cover and cook until breast meat is almost done but still a little pink in the middle, about 20 minutes. Take out thechicken and cut into chunks. Replace into the broth and cover.
- Take off the outer 2 leaves of the leeks, cut off any dry ends and the root, then slice into large chunks. Place them in a sink of warm water and soak for about 10 minutes, checking to see if all the garden dirt is removed.
- Toss the leek chunks and mushrooms into the pan, add the rest of the garlic, rosemary and lemon pepper, toss the vegies with the chicken to coat well, then cover and cook for about 20 minutes until the leeks are tender but still somewhat firm. Serve with juice over white rice or potatoes.