1 lb. boneless, skinless chicken breasts
4 c. chopped leeks
Low salt chicken broth

Cook leeks in large covered frying pan in about 1 cup broth. Simmer over low heat for 8 minutes. Stir occasionally. Lay chicken breasts on top of leeks; cover and continue cooking another 8-10 minutes. Season with freshly ground pepper. Additional broth may be needed. Serve the chicken on its bed of leeks. Serves 2-3.