1 (3 to 4 lb.) chicken, cooked, skinned & deboned or 4 boneless chicken breasts
3 to 4 leeks
1 tbsp. olive oil
1 clove garlic, chopped
Salt & pepper to taste
Pinch of nutmeg
1/2 c. whipping cream

Tear up the chicken into bite-size pieces. Cut leeks into 2 inch pieces up to the point where the leek begins to turn green. Slice once lengthwise. Saute the leeks in oil along with the garlic until barely tender. Add chicken to pan and cook until hot. Add salt, pepper and nutmeg. Mix well and add cream. Heat and serve. Very good over rice or noodles.