• 2 leeks
• 4 (6 to 8-ounce) pieces boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 1 cup dry white wine

Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm’s reach of the stovetop.

Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.

Add a little more oil to the pan, then pour in leeks. Sauté leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.

To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sautéed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.