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Season the chicken all over with salt and pepper. Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. When the oil is hot, brown the chicken breasts on both sides, 2 to 3 minutes per side. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the leek and cook, stirring, until softened, about 4 minutes. Add the wine and boil until it glazes the leek, about 2 minutes. Add the chicken and the broth, bring to a simmer, and cook, covered, until the chicken is cooked through, about 8 minutes.
Excerpt from "Farmhouse Rules: Simple, Seasonal Meals for the Whole Family" by Nancy Fuller. Copyright © 2015 by Nancy Fuller. Used with permission by Grand Central Life & Style. All rights reserved.