1 1/2 pounds boneless/skinless chicken
5 cloves garlic minced
1/3 cup fresh chopped leeks, pale green & white parts
3 cups mixed sliced mushrooms
1/2 tablespoon fresh marjoram
1/4 cup olive oil
1 cup mushroom broth
1/2 cup red wine
to taste salt and pepper
Rinse & drain your fresh produce and set aside to dry.
In a large saucepan, sauté chicken in olive oil until light brown in color.
Stir in garlic, leeks, mushrooms and marjoram and continue to cook, stirring often, until mushrooms begin to wilt (about 5-10 minutes).
Add broth and wine, reduce heat to simmer and cook for 20-30 minutes, uncovered.
Serve with your favorite rice, pasta, or polenta and enjoy!