Can be prepared in 45 minutes or less.

Ingredients

　　1/4 cup flour

　　1/4 teaspoon paprika

　　1 whole boneless chicken breast with skin (about 3/4 pound), halved

　　1 tablespoon olive oil

　　the white part of 2 medium leeks, sliced, washed well, and patted dry

　　6 mushrooms, sliced

　　1/4 cup dry red wine

　　1/4 cup chicken broth

　　1/2 teaspoon dried thyme, crumbled

　　8 Kalamata or other brine-cured black olives, pitted and chopped

　　1 teaspoon drained bottled capers, chopped

　　fresh lemon juice to taste

　　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 sauté 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 thyme. 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.