Ingredients
¼cupextra-virgin olive oil
2leeks
salt and fresh ground pepper,to taste
1tbspsugar
½lemon,preserved
2tbspwhite wine vinegar
1tbspchives,minced
2tspdill,minced
1tsptarragon,minced
4chicken breast,(6 oz each) boneless, skinless, halves
½cupwalnuts,toasted
Preparation
In a skillet, heat 1 tablespoon oil. Add leeks and a pinch of salt; cook over moderate heat until softened. Add 2 tablespoons of water, cover, and cook over low heat for 4 minutes. Remove from heat.
In a small saucepan, combine sugar with 1 tablespoon water and simmer for 2 minutes over moderate heat until syrupy. Add preserved lemon and simmer for 1 minute; add to leeks and keep warm.
In a bowl, whisk vinegar, chives, dill, and tarragon with 2 tablespoons olive oil. Season with salt and pepper.
In a skillet, heat the remaining oil. Season chicken with salt and pepper and add to skillet. Cook for 3 minutes over moderately high heat until golden. Reduce heat to moderate and cook for 2 minutes longer.
Turn breasts and cook for 4 minutes until just white throughout.
Spoon leeks onto plates. Top with chicken. Drizzle with vinaigrette, garnish with walnuts, and serve.
