Braised Chicken Breasts on Creamy Leeks

1. 1

   Halve leeks lengthwise, then cut crosswise into 1-inch pieces.

2. 2

   Pat chicken dry and season with salt and pepper.

3. 3

   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.

4. 4

   Transfer to a plate.

5. 5

   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.

6. 6

   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.

7. 7

   Stir in broth.

8. 8

   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 .

9. 9

   Transfer chicken breasts to a plate.

10. 10

    Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes.

11. 11

    Add salt and pepper to taste.

12. 12

    Serve chicken on top of leeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.