Chicken with Leek and Mushroom Sauce

Heat 1 1/2 teaspoons oil in a skillet and sauté the chicken until lightly browned on both sides, about 5 minutes.

Remove from the skillet and keep hot.

Heat the other 1 1/2 teaspoons oil in the same skillet used for the chicken (do not wash out in between; you want that great chicken flavor in the bottom of the pan).

Add the leeks and cook, stirring for 2 minutes.

Add the sliced mushrooms and cook for 5 minutes more.

Add brandy and cook for 2 minutes.

Transfer this to a mixing bowl.

Whisk chicken broth with flour and add to the same skillet.

Cook, whisking until slightly thickened, about 3 minutes.

Return mushroom mixture, chicken and juices to skillet.

Reduce heat and simmer until chicken is cooked through, about 4 minutes.