Too Easy Chicken With Leeks

Rachael Ray's 30 Minute Meals 2

• Ready In: 30 mins
• Serves: 4

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

Directions

1. 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.
2. 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.
3. Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper.
4. 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.
5. Add a little more oil to the pan, then add leeks and saute 5 minutes, until they become soft.
6. Add 1 cup wine to the pan and nest chicken breasts down into leeks. Reduce heat to simmer for another 5 to 7 minutes.
7. To serve, remove chicken from pan and slice on an angle.
8. Fan and arrange sliced chicken breasts over a bed of sauteed leeks on each dinner plate or warm serving platter.