Creamy Leeks on Braised Chicken Breasts

2 lb medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 lb total)
1/2 tablespoon vegetable oil
2 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream

Dice leeks into 1-inch pieces. Season chicken with salt & pepper. Heat oil and 1/2 tbsp butter on med-high until foam subsides, then brown chicken. Set chicken aside.

Add wine to pan and boil, stirring, until 2-3 tbsp remain. Add leeks, 2 tbsp butter and salt & pepper, cover and simmer med-low, stirring occasionally, until leeks are wilted (10 min). Add broth. Top leeks with chicken breasts, recover and simmer on low, until leeks are tender and chicken is just cooked through (8 min) .

Remove chicken. Add cream and boil, stirring, until thickened (1-2min). Add salt & pepper. Serve and enjoy.

Prep Time: 10 min      Cooking Time: 25 min      Servings: 4