4 chicken breasts, pounded flat
3 tsp. olive or canola oil, divided
1/2 c. sliced leeks
2 c. sliced mushrooms
1/4 c. brandy
1 c. chicken broth
1 tbsp. flour

Heat 1 1/2 teaspoons oil in a skillet and saut the chicken until lightly browned on both sides, about 5 minutes. Remove from the skillet and keep hot. Heat the other 1 1/2 teaspoons oil in the same skillet used for the chicken (do not wash out in between; you want that great chicken flavor in the bottom of the pan). Add the leeks and cook, stirring for 2 minutes. Add the sliced mushrooms and cook for 5 minutes more. Add brandy and cook for 2 minutes. Transfer this to a mixing bowl. Whisk chicken broth with flour and add to the same skillet. Cook, whisking until slightly thickened, about 3 minutes. Return mushroom mixture, chicken and juices to skillet. Reduce heat and simmer until chicken is cooked through, about 4 minutes.

Serves 4.