Sadly no picture but this was so delicate and yummy you should make it anyway. We had some leeks in the fridge that were beginning to look sad so I wanted to use them before they spoiled. We also had some boneless chicken breasts and a bottle of Chardonnay. That gave me all the inspiration I needed.
Chicken with Leeks
1 large leek (this leek was fatter and dirtier than any I had ever seen!) sliced into thin round slices and washed well
1 lb boneless chicken breasts (2 whole cutlets and 2 tenderloins)
1 – 2 tablespoons olive oil
1/2 – 1 cup white whine
1/2 tsp paprika
1 small handful chopped Italian Parsley
dash salt and pepper
Heat olive oil in medium-large saute pan over medium heat
Add leeks and a sprinkling of salt. Cook about 10 – 15 minutes until leeks are soft and tender. Stir occasionally.
When the leeks have softened and are just beginning to brown add the chicken directly on top of the leeks.
Salt and pepper to taste
Add 1/2 cup white wine.
Cook the chicken 8 – 10 minutes then turn over and cook another 8 or so minutes. If the pan looks dry, add a little bit more wine.
Add the parsley and the paprika.
Once cooked on the other side, transfer to a platter. Be sure to include all the leeks. You could deglaze the pan with more wine and make a pan sauce but I just poured the liquid over the chicken and called it a day.
There were almost no leftovers. Just a tiny piece of chicken and a spoonful of the farro. Not a single brussel sprout.
Served with: Oven Roasted Brussel Sprouts which were super easy: cut sprouts in half, place cut side down on a baking pan lined with parchment paper. Sprinkle with olive oil and salt. Roast in oven at 350 for 30 minutes or so and Farro. Farro is an ancient grain that is very nutty in taste and looks a bit like barley. See here for more information about it.