Favorite Recipe

Quick and easy on your diet.  Pair this with a side salad of spinach, apples and walnuts and a quick home made vinaigrette.

Ingredients:

Extra virgin olive oil...use lightly as needed to coat pan.
1/2 cup sun dried tomatoes - not packed in oil

2 stalks of leeks

8 oz assorted mushrooms sliced (use creminis, shiitakes, oysters, portabellos and 

  button or any combination of your favorites)

Salt & pepper

4 chicken breast fillets - 4 - 6 oz each

Preparation:

1.  Place sun-dried tomatoes in a cup of warm water to soften; set aside

2.  Preheat skillet until hot; then add enough olive oil to coat.

3.  Sauté mushrooms until softened.  Remove from skilled and set aside. 

4.  Meanwhile, cut off the dark green portion of the leeks, cut in half length wise and

     rinse thoroughly to remove any sand between the layers.  

5.  Chop the leeks and sauté until tender.  Remove from skillet; set aside with

     mushrooms.

6.  Lightly salt & pepper the fillets and place them in the skillet. Cook approximately

     2 - 3 minutes on each side.   Fillets are thin.  You'll want to be sure they are

     cooked

     through, but not overdone.  

7.  Drain tomatoes, slice once or twice to make bite sized pieces.

To plate:  Layer mushrooms and leeks on plate, nestle the fillets on top of the mushrooms and scatter the sun-dried tomatoes over the fillet.  Serve with a spinach side salad or sautéed asparagus.

Serves 4

Home made vinaigrette:  Use a small container with a lid. Using a ratio of 1 to 3; vinegar to oil...combine: 

                         1 tsp of Dijon mustard

                         pinch of salt and a dash of pepper

                         apple cider or red wine vinegar

                         1/2 tsp fresh or 1/4 tsp dried herb – basil, oregano, tarragon or other

                         Extra virgin olive oil

                         Put the lid on tight and shake to blend thoroughly

ENJOY!