Chicken with Leeks and Mushroom Sauce

I really like leeks.  I almost always have some in the fridge.  I think they add a really nice texture and flavor to fish and chicken dishes especially.  When I came across this recipe for chicken with leeks and mushrooms I got really excited.  I had actually concocted something similar to this about a year ago, although my version was more like an au poivre.  In any case, I was eagerly anticipating the combo of leeks, mushrooms, and brandy.

Unfortunately, I think the recipe as listed falls a little flat in the flavor department.  It's kind of hard to imagine that this would be flavorless, especially when so many tasty things go into it.  Admittedly, I used cognac instead of brandy, but I don't think a splash of cognac would sap the flavor from everything else.  If it does, I think we found a new way to get kids to eat their vegetables.
The one tip I have to try and bring some flavor back is to season at every step.  If you put something in the pan, toss in a few grinds of the pepper mill.  A dash of salt may help as well.
It may also be helpful to reduce the amount of chicken broth.  Try using 3/4 of a cup so there isn't as much liquid to diffuse the flavor.
Finally, and I know this goes against the healthy eating concept, try tossing in a small pat of butter.  This is generally how to finish a pan sauce anyway, so maybe that's what it was missing.  I hope you can take some of these tips and really make this dish work for you - it's got the right ingredients, it just needs some direction.