Herbed Chicken Breasts With Buttered Leeks

Here's an adaptation of a lovely, simple recipe created by Chef Jerry Traunfeld; it arrived in one of NPR's Lynne Rossetto Kasper's "Weeknight Kitchen" emailings. If you prefer, substitute 1/2 cup chopped dill for the 2 Tbs tarragon or marjoram. For leeks as a side dish minus the chicken, just carry out steps 1 and 2, then season to taste and serve. For a different side dish, carry out steps 1 and 2 but substitute sliced carrots for half the leeks and add garlic to taste plus a little lemon juice.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  thinly sliced leeks, white and light green parts only
• 2  cups chicken broth (I use low-sodium) or 2  cups chicken bouillon (I use low-sodium)
• 4  tablespoons unsalted butter
• 4  boneless skinless chicken breasts
•  kosher salt
•  pepper
• 2  teaspoons lemon juice
• 2  tablespoons  coarsely chopped fresh tarragon or 2  tablespoons fresh marjoram

Directions

1. In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
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. Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
4. Reduce the heat to low and cook, covered, 10-15 minutes until done.
5. Remove chicken and keep warm on a warmed platter.
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. Pour the leek sauce over the chicken and serve.