Herbed Chicken Breasts With Buttered Leeks

1. 1

   In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.

2. 2

   Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.

3. 3

   Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.

4. 4

   Reduce the heat to low and cook, covered, 10-15 minutes until done.

5. 5

   Remove chicken and keep warm on a warmed platter.

6. 6

   Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.

7. 7

   Pour the leek sauce over the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.