0 recipes from contoocook and beyond


2 lbs. med leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (l-l/2 lb. total)
l/2 tbsps. veggie oil
2-l/2 tbsps. butter
l/3 cup dry white wine
l/3 cup chicken roth
l/3 cup heavy cream
Halve leeks lengthwise then cut crosswise into l” pieces. Pat chicken dry and season with s&0. Heat oil and l/2 tbsps. butter in l0″ nonstick skillet over mod high heat until foam subsides then brown chicken on both sides, about 4 mins. total. Transfer to a plate. Add wine to skillet and deglaze by boiling over high heat stirring and scarping up brown bits until reduced to about 2 tbsps. , l to 2 mins. Add leeks and remaining 2 tbsps. butter and s&p to taste then simmer over mod low heat ocvered stirring occasionally until leeks are silted about l0 mins. 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, aobut 8 mins. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat stirring occasionally until thickened slightly, l to 2 mins. Add s&p to taste. Serve chicken on top of leeks.
Gourmet Feb. 2001 Serves 4

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