2 tbsp. olive oil
2 tbsp. flour
2 tsp. Polander's chopped garlic
4 c. chicken broth
6 chicken breasts, skinned, deboned, cut in chunks
4 leeks, cleaned & sliced thin (mostly whites)
1 lg. yellow Bell pepper, sliced
1 tbsp. capers
6 oz. Marsala wine
1 tsp. fresh dill
1/2 tsp. fresh oregano, chopped
1/2 tsp. fresh thyme, chopped
1 tbsp. fresh basil, chopped (If using dry seasonings, reduce by 1/2)
1/4 tsp. white pepper

In saucepan, place olive oil and heat over medium heat. Add garlic and flour and stir until well blended and blonde, approximately 3 minutes. Add a little chicken broth at a time and blend until smooth. Add remaining chicken stock and leeks and cook 15 minutes. Add wine, herbs, chicken and cook 10 minutes. Add peppers and capers and cook 10 minutes. Allow to sit 15 minutes before serving. Serve over hot cooked rice or pasta.