1/4 cup all purpose flour

1/4 teaspoon paprika

salt and pepper 1 whole chicken breast with skin halved

1 tablespoon olive oil

2 medium leek white part only;

washed, dried, and sliced 6 mushrooms sliced

1/4 cup dry white wine

1/4 cup chicken broth

1/2 teaspoon dried oregano crumbled

8 Kalamata olives pitted and chopped

1 teaspoon capers drained and chopped

lemon juice

In a shallow bowl stir together the flour, the paprika, and salt = and pepper to taste and dredge the chicken breasts in the flour mixture, = shaking off the excess. In a heavy (preferably cast iron) skillet heat = the oil over moderately high heat until it is hot but not smoking and in = it saute the chicken, turning it once, until it is golden brown. Reduce = the heat to moderately low and stir in the leeks, the mushrooms, the = wine, the broth, and the oregano. Cook the mixture, covered partially, = for 25 to 30 minutes, or until the chicken is cooked through, and = transfer the chicken to a platter. To the skillet add the olives, the = capers, and the lemon juice and cook the mixture, stirring, for 1 = minute. Serve the chicken topped with the leek mixture.