Chicken Breasts with Walnuts, Leeks, and Candied Lemon

1 . Stage

In a skillet, heat 1 tablespoon oil. Add leeks and a pinch of salt; cook over moderate heat until softened. Add 2 tablespoons water, cover, and cook over low heat 4 minutes. Remove from heat.

2 . Stage

In a small saucepan, combine sugar with 1 tablespoon water and simmer over moderate heat until syrupy, 2 minutes. Add preserved lemon and simmer 1 minute; add to leeks and keep warm.

3 . Stage

In a bowl, whisk vinegar, chives, dill, and tarragon with 2 tablespoons olive oil. Season with salt and pepper.

4 . Stage

In a skillet, heat remaining 1 tablespoon oil. Season chicken with salt and pepper and add to skillet. Cook over moderately high heat until golden, 3 minutes. Reduce heat to moderate and cook 2 minutes longer. Turn breasts and cook until just white throughout, 4 minutes.

5 . Stage

Spoon leeks onto plates. Top with chicken. Drizzle with vinaigrette, garnish with walnuts, and serve.