2 large leeks, white and pale green parts only 4 boneless, skinless chicken breasts 1 Tablespoon olive oil 2 Tablespoons unsalted butter 1/3 cup dry white wine 1/3 cup gf Chicken stock 1/3 cup cream Salt and freshly ground black pepper
Cut the leeks lengthwise and rinse thoroughly. Cut crosswise into 1 inch pieces.
Pat the chicken dry and season with salt and freshly ground black pepper. Heat the olive oil and 1/2 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and brown on both sides, about 4 minutes total. Transfer the chicken breasts to a plate and set aside.
Add the white wine to the skillet and deglaze the pan by scraping up the browned bits on the bottom of the pan. Reduce the liquid down to about 2 tablespoons. Add the leeks and the remaining 1-1/2 tablespoons of butter; cook over medium low heat, covered, stirring occasionally, for about 10 minutes or until the leeks are softened. Add the chicken stock. Top leeks with the chicken breasts and add any accumulated juices on the plate to the pan. Cover and gently simmer over low heat until the leeks are tender and the chicken is cooked through, about 8-10 minutes.
Transfer the chicken to a plate. Add cream to the skillet and boil over high heat, stirring occasionally, until thickened slightly, about 2 minutes. Season to taste with salt and freshly ground black pepper.
To serve, spoon creamy leeks over chicken breasts.