Chicken Mingo Flats

This recipe had its origin on a winter's day when no one wanted to go off the mountain to a grocery store, and so what was on hand was put together.

9 boneless, skinless chicken breasts
10-12 carrots cut into 2-3 inch julienne strips
3 leeks, sliced
12 oz mushrooms, thickly sliced
Basil, salt, pepper, Wondra flour
2 Tbsp butter
¼ cup olive oil
2 cans chicken broth

Prepare the vegetables. Sprinkle the chicken with basil, salt, pepper, & flour on both sides. Heat the mixture of butter & olive oil in a large, deep skillet that can be covered, then sauté the chicken until brown on both sides. Add chicken broth. Layer mushrooms, leeks, & top with carrots. Cover & simmer 1.5-2 hours.

Bommy