Here is one of our favorite dinners. I think you can make it with your eyes closed. The only problem with this dish is that you generally do not have leeks in your crisper. But if you do, run-don't walk and get started! We serve this with rice. Oh, by the way, a Rachel Ray recipe. My comments are in italics.
Too-Easy Chicken with Leeks
makes 4 servings (right, if you're an Olssen twin)
4 boneless skinless chicken breasts
Salt and Pepper
2 Tablespoons extra-virgin olive oil (twice around the pan)
1 cup dry white wine (make sure you would want to drink a glass of it, if not, don't cook with it)
Trim the tough, dark green ends and roots off the leeks. Light to medium-green is good. Split them lenghtwice, then cut across into 1/2 inch slices. Place into a large bowl of cold water and spin around to get the sand out. Lift out and drain.
Heat a large nonstick skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the olive oil to coat the skillet. Add the chicken breast and brown, 3 to 4 minutes on each side, then transfer to a plate. Add a little more olive oil, then add the leeks and saute, five minutes, until they become soft. Add the wine to the pan and nest the chicken breast down into the leeks. Reduce heat to a simmer for another five to seven minutes. To serve, remove the chicken from the pan and slice on an angle. Fan and arrange sliced chicken breast over a bed of the sauteed leeks on each dinner plate or warm serving platter. (You don't have to!)