Ingredients:
1 tablespoon butter, melted
2 tablespoons Italian dressing ( I like Kraft’s Tuscan House Italian)
1 small leeks, sliced ( fan layers under cold running water to wash away the sand)
2 ounces mushrooms, cut in half
4 1/2 ounces frozen artichoke hearts ( thawed)
1 garlic cloves, minced
1/2 cup chicken broth
2 whole boneless skinless chicken breasts
1 1/2 teaspoons cornstarch
1 tablespoon cold water
salt, to taste
pepper, to taste
Directions:
In a 9×9-inch casserole dish mix together butter, dressing, leeks, mushrooms, artichoke, and garlic, and cook on High for 3 minutes or until vegetables are softened, stirring twice.
Stir broth into vegetable mixture, and arrange chicken on top with thicker end toward the outside of the dish.
Season chicken with salt and pepper.
Cook covered on High for 5-6 minutes, turning chicken over halfway through cooking.
Poke chicken with a fork to test for doneness (done when juices run clear).
With slotted spatula, carefully remove chicken to warmed serving platter, and let stand covered while finishing sauce.
Dissolve cornstarch in water, and pour into baking dish with vegetables.
Stir until well mixed, then cook on High 2-3 minutes, or until thickened.
Season to taste with salt and pepper.
To serve spoon vegetables and sauce over chicken.
Servings: 2
Time preparation: 20 min.
Time total: 30 min.