Chicken And Leeks In Cream Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon white wine vinegar
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 leeks, white and light green parts cut into 1/2-inch slices and rinsed
1 cup white Zinfandel wine
2/3 cup half-and-half
2 tablespoons grated Parmesan cheese, or more to taste
1/8 teaspoon salt
1/8 teaspoon garlic pepper seasoning
salt and ground black pepper to taste

Preparation

Heat oil and vinegar in a skillet over medium-high heat. Add chicken; cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
Stir leeks into the skillet; cook for 1 minute. Pour in wine; simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper; simmer until flavors combine, about 2 minutes.
Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.