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Rosemary Scented Tenderloins with Sweet Potato and Leek Puree

1 package PERDUE® Fresh Whole Chicken
2 tablespoons butter
2 Leeks, white and light green part, cleaned and diced
2 large sweet potatoes, peeled and diced
2 cans chicken broth (14 1/2 ounces each)
1 cup water
1 cup flour
2 teaspoons dried rosemary
1 teaspoon salt
1/4 cup oil

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