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An easy dish to put together-springtime leeks are delicious in this one pan meal.
4 4-5 oz boneless skinless chicken breasts
1 T butter
2 cups low sodium chicken broth
1 cup Pedroncelli white wine
2 large leeks, trimmed and rinsed well, cut into ½ inch pieces
½ lb red potatoes, scrubbed and cut into ½ inch chunks
1 t lemon zest
1 T chopped fresh basil, 1 t dried or if you have basil pesto use 1 T
1 T cornstarch
¼ cup low sodium chicken broth
Kosher salt and black pepper in a mill
Using a large (12inch) skillet heat over medium high, melting the butter. Season rinsed chicken breasts with a sprinkle of salt and a few grinds of pepper. Place chicken in skillet and brown on each side, for 4-5 minutes total. Remove chicken and set aside. Pour leeks into the pan and cook for 5-6 minutes, stirring until limp. Add potatoes, broth, wine, lemon zest and basil. Cook, covered, for 10 minutes.
Remove lid, add chicken to pot, and cook for another 10-15 minutes until chicken is cooked through. In a small bowl add the cornstarch to the ¼ cup chicken broth and whisk. Take chicken out again, pour cornstarch mixture and stir until bubbling and thickened. Add chicken back and serve immediately.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927