Here is the recipe from Saturday night.
2 lb medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1.5 lb total)
1/2 T vegetable oil
2 1/2 T unsalted butter
1/3 c dry white wine
1/3 c chicken broth
1/3 c heavy cream (I used half and half)
Halve leeks lengthwise, then cut crosswise into 1-inch pieces. Pat chicken dry and season with salt and pepper. Heat oil and 1/2 T butter in a 10-inch nonstick skillet over moderate high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to plate.
Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduce to about 2 T, ~1-2 minutes. Add leeks and remaining 2 T butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1-2 minutes. Add salt and pepper to taste. Serve chicken on top of leeks.
Makes 4 servings.