Cut chicken breasts thin, Heat skillet over medium high heat, place a tablespoon of oil in the pan and arrange chicken so the pieces don't overlap.

After 2 minutes, turn all the pieces of chicken over and add the leeks and mushrooms.

Pour in the wine.

Mix the chicken stock with cornstarch and pour that in the pan.

Cover and simmer on low until chicken is fully cooked to 165 degrees on a meat thermometer.

(about 15 minutes)

Remove lid and whisk in heavy cream.