Name: Chicken Breasts with Walnuts, Leeks, and Candied Lemon
Yield: 4
Ingredients: 1/4 c. extra-virgin olive oil -; 2 leeks -; Salt -; 1 tbsp. sugar -; 1/2 preserved lemon -; 2 tbsp. white wine vinegar -; 1 tbsp. minced chives -; 2 tsp. minced dill -; 1 tsp. minced tarragon -; Freshly ground pepper -; 4 6-ounce skinless, boneless chicken breast halves -; 1/2 c. toasted walnuts -

Chicken Breasts with Walnuts, Leeks, and Candied Lemon

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Ingredients for - Chicken Breasts with Walnuts, Leeks, and Candied Lemon

1. 1/4 c. extra-virgin olive oil -

2. 2 leeks -

3. Salt -

4. 1 tbsp. sugar -

5. 1/2 preserved lemon -

6. 2 tbsp. white wine vinegar -

7. 1 tbsp. minced chives -

8. 2 tsp. minced dill -

9. 1 tsp. minced tarragon -

10. Freshly ground pepper -

11. 4 6-ounce skinless, boneless chicken breast halves -

12. 1/2 c. toasted walnuts -

How to cook deliciously - 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.