Here's an adaptation of a lovely, simple recipe created by Chef Jerry Traunfeld; it arrived in one of NPR's Lynne Rossetto Kasper's "Weeknight Kitchen" emailings. If you prefer, substitute 1/2 cup chopped dill for the 2 Tbs tarragon or marjoram. For leeks as a side dish minus the chicken, just carry out steps 1 and 2, then season to taste and serve. For a different side dish, carry out steps 1 and 2 but substitute sliced carrots for half the leeks and add garlic to taste plus a little lemon juice.

Ingredients

4 serv.

thinly sliced leeks, white and light green parts only2 cups
chicken broth (I use low-sodium) or 2 cups chicken bouillon (I use low-sodium)↗2 cups
unsalted butter↗4 tablespoons
boneless skinless chicken breasts↗4
kosher salt↗
pepper↗
lemon juice↗2 teaspoons
coarsely chopped fresh tarragon or 2 tablespoons fresh marjoram2 tablespoons

Step-by-step instructions

1
In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
2
Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
3
Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
4
Reduce the heat to low and cook, covered, 10-15 minutes until done.
5
Remove chicken and keep warm on a warmed platter.
6
Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
7
Pour the leek sauce over the chicken and serve.

Source: food.com

Original recipe ↗

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