Chicken with Olives & Leeks

By Pooh

Ingredients

• 4 small boneless,skinless chicken
• breast halves (12 ounces total)
• SALT
• PEPPER
• NONSTICK SPRAY COATING
• 1 1/2 cups sliced leeks (about 3 medium
• 1/2 cup water
• 1/4 cup dry vermouth, dry white wine,
• or chicken broth
• 1/8 teaspoon pepper
• 1 cup seeded coarsely chopped
• tomato
• 8 pitted kalamata olives or pitted
• ripe olives quartered
• HOT COOKED LINGUINE (optional)

Details

Servings 4

Preparation

Step 1

Rinse chicken; pat dry with paper towels. Lightly sprinkle chicken with salt and pepper. Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add chicken. Cook for 8 to 10 minutes or until chicken is tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm.

Add leeks, water, vermouth, and the 1/8 teaspoon pepper to skillet. Bring to boil; reduce heat to medium-low. Cook, uncovered, for 10 minutes, stirring occasionally. Stir in tomato and olives; heat through. Serve leek mixture over chicken. If desired, serve with linguine.