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Categories:Viewed: 20 - Published at: 3 months ago
Ingredients
- 2 pounds medium leeks (white and pale green parts only)
- 4 boneless skinless chicken breast halves (1 1/2 pounds total)
- 1/2 tablespoon vegetable oil
- 2 1/2 tablespoons unsalted butter
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1/3 cup heavy cream
Method
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat chicken dry and season with salt and pepper.
- Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total.
- Transfer to a plate.
- Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes.
- Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes.
- Stir in broth.
- Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
- Transfer chicken breasts to a plate.
- Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes.
- Add salt and pepper to taste.
- Serve chicken on top of leeks.
