Chicken Breasts with Walnuts and Leeks Recipe

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

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

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

In a skillet, heat the remaining oil. Season chicken with salt and pepper and add to skillet. Cook for 3 minutes over moderately high heat until golden. Reduce heat to moderate and cook for 2 minutes longer.

Turn breasts and cook for 4 minutes until just white throughout.

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