Too Easy Chicken With Leeks - cooking recipe

Ingredients

2 leeks
4 pieces boneless skinless chicken breasts
1 pinch kosher salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white wine

Preparation

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. Cover with foil to keep warm.
Add a little more oil to the pan, then add leeks and saute 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 sauteed leeks on each dinner plate or warm serving platter.