This is one of our favorite quick chicken dishes. It really is too easy – the most involved part is making sure you get all of the sand out of the leeks.
Too-Easy Chicken with Leeks
30-Minute Meals 2 – Rachael Ray
4 pieces boneless, skinless chicken breasts, (6 to 8 ounces each)
to taste salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, (twice around the pan)
1 cup dry white wine
Trim leeks of tough green ends and roots. Split them lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a colander. Run under cold water, separating the layers of each slice to free the grains of sand. Drain leeks very well and place within arm’s reach of the stovetop.
Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper. Add olive oil to coat skillet, then add chicken breasts and brown, 3 to 4 minutes on each side, then transfer to a plate. Add a little more oil to the pan, then add leeks, and sauté, 5 minutes, until they become soft. Add 1 cup wine to the pan and nest chicken breasts down into leeks. Reduce heat to simmer for another 5 to 7 minutes. To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of sautéed leeks on each dinner plate or warm serving platter.
MacGourmet Rating: 5 Stars