Chicken with Leeks

Bahan-bahan

4 boneless, skinless chicken breasts (free range if possible)

2 Leeks — only use the white parts and a little bit of green

1 cup white wine

2 tbsp olive oll

Arahan

Brown chicken breasts in olive oil on medium high heat-both sides. Then remove them from the pan and sauté leeks until soft and opaque. Add white wine, replace the chicken breasts in the pan to continue cooking and allow the wine to reduce by half.