4 (6 to 8 oz) boneless, skinless chicken breasts
salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 cup dry white wine
Trim leeks of tough green ends and roots. Split lengthwise and then across into 1/2 inch slices. Separating the layers, place the slices in a large bowl and fill with cold water. Allow dirt and sand to sink to the bottom of the bowl.
Heat a large skillet over medium high heat.
Season the chicken breasts with salt and pepper. Add the olive oil to the pan, coating the bottom, then add the chicken breasts. Brown the chicken breasts about 3 to 4 minutes per side. Remove to a plate.
Add a little more oil to the pan, then add the leeks; saute for 5 minutes, until soft and translucent. Pour in wine and add the chicken breasts back to the pan, scooping the leeks over the tops of them. Reduce the heat and simmer for 6 to 8 more minutes.
Serve chicken topped with the leeks and drizzled with the wine sauce on a bed of lemon rice pilaf.