Chicken Leekie

Brown chicken breasts in butter until golden, in an electric skillet or the old iron one.
Combine cream of leek soup with milk and heat just to boiling, stirring constantly, to make a sauce.
Pour over chicken and simmer away for 30 minutes, stirring occasionally.
If needed, stir in another half cup of milk or half-and-half. Or dump in the mushrooms with their liquor.
Simmer 15 minutes longer or until the chicken is butter-tender.