3 to 4 lb. chicken, cooked, skinned and deboned
1 leeks
1 tbsp. olive oil
1 clove garlic, chopped
Salt and pepper to taste
Pinch of nutmeg
1/2 c. whipping cream
Parsley for garnish

Tear up the chicken meat into bite size pieces.

Cut the leeks into 2 inch pieces up to the point where the leek begins to turn green. Slice the piece once lengthwise and divide the leaves. Rinse if dirty.

Saute' the leeks in along with the garlic. Do not allow the leaves to discolor; you simply want to cook them until they are barely tender.

Add the chicken to the pan and cook it until hot. Add the salt, pepper, and nutmeg. Mix well and add the cream. Heat and serve with white rice. Garnish with parsley.