Pan Seared Chicken with Leeks and Mushrooms

1/4  cup           all-purpose flour

     1/4  teaspoon      paprika

                        salt and pepper

   1      whole         chicken ¼’s with skin

   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.