Heat 2 teaspoons oil in a skillet over medium-high heat. Add mushrooms and leeks, and sauté for 2-3 minutes. Season with salt and pepper. Transfer to a plate and cover with foil.
Add remaining 2 teaspoons of oil and then chicken to the skillet, and cook until chicken is browned on both sides. Transfer to a separate plate from the mushroom-leek mixture.
Add the crème fraiche, cranberry juice, broth, and soy sauce to the skillet. Warm sauce and then add the chicken back to the skillet. Reduce heat to medium-low, cover and cook for about 10 minutes, until chicken is cooked through. Add additional broth if necessary.
Serve chicken with the sauce, mushrooms, and leeks.
Exchanges 5.5 very lean meats; 3 fats; 1 vegetable
Side Suggestions: Brown Rice
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