2 tsp. olive oil
2 tsp. unsalted butter
1 1/2 lb. boneless, skinless chicken breast halves
2 carrots, peeled and cut into thin strips
1 medium leek - washed, trimmed and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
2 cloves garlic, minced
1/2 c. canned crushed tomatoes

Heat oil and butter in a large skillet over medium high heat. Sauté chicken breasts 4 to 5 minutes per side, turning occasionally, until chicken is opaque throughout. Transfer to a platter and keep warm. Add carrots to skillet and sauté over medium heat 1 minute. Add leek, bell pepper and garlic and sauté another minute. Stir in tomatoes and any juices from platter. Simmer 2 minutes or until vegetables are tender. Season with salt and pepper to taste. Serve vegetables over chicken. Makes 4 servings.