- 2 boneless skinless chicken breast halves
- 2 large leeks, with ends and dark green parts removed, sliced in half lengthwise and widthwise
- 2 cups fresh spinach or arugula
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup vodka or white wine
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- parmesan cheese, grated
- a few sprigs each of fresh thyme, rosemary, and sage
- salt, pepper, other seasoning to taste
- Season chicken to your liking (I prefer salt, pepper, and a little Bologna Herbal Salt)
- Heat olive oil and 1 tablespoon of the butter in a medium stainless steel skillet over medium-high heat.
- Brown the chicken for a couple minutes on each side then move to a plate and cover.
- Add vodka or wine to pan to deglaze and reduce, scraping up and stirring in the fond (brown bits stuck to the pan).
- Add remaining butter to pan. Add leeks and season with a little salt and pepper.. Cover and simmer on low heat for about 10 minutes.
- Add chicken stock to the leeks and stir a bit. Toss in the sprigs of thyme, rosemary and sage. Put the chicken on top of the leeks, cover, and simmer for 5-10 minutes (until internal temp of chicken is about 150 degrees).
- Move chicken to a plate and cover.
- Raise the heat back to medium-high. Add cream and lemon juice to the leeks and cook for a few minutes, stirring occasionally.
- Sprinkle some grated parmesan cheese over the top of the leeks then put under the broiler on high for about 3 minutes.
- Serve chicken and leeks atop some spinach or arugula (don’t forget to spoon some of the creamy sauce over everything) and enjoy.