Chicken with Mushrooms and Leeks

Ingredients

• 0.1 teaspoon pepper black
• 0.1 teaspoon thyme leaves dried
• 0.7 cup less-sodium chicken broth fat-free
• 1  garlic clove minced
• 1 tablespoon italian-seasoned breadcrumbs 
• 1 cup leek thinly sliced ( 1 large)
• 1 cup mushrooms thinly sliced
• 1 teaspoon olive oil 
• 0.1 teaspoon salt 
• 8 ounce skinned 
• 1.5 tablespoons tomato paste 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.
2. Place the breadcrumbs in a shallow dish. Dredge the chicken in the breadcrumbs.
3. Heat the olive oil in a large nonstick skillet over medium-high heat.
4. Add the chicken, and saut 3 minutes on each side or until chicken is golden brown.
5. Remove the chicken from pan, and keep warm.
6. Add leek and mushrooms to pan, and saut 2 minutes or until mushrooms are lightly browned. Return chicken to pan, and stir in broth mixture. Cover the mixture, and simmer 10 minutes or until the chicken is done.