• 2 boneless skinless chicken breast halves
  • 2 large leeks, with ends and dark green parts removed, sliced in half lengthwise and widthwise
  • 2 cups fresh spinach or arugula
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 cup vodka or white wine
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • parmesan cheese, grated
  • a few sprigs each of fresh thyme, rosemary, and sage
  • salt, pepper, other seasoning to taste


  1. Season chicken to your liking (I prefer salt, pepper, and a little Bologna Herbal Salt)
  2. Heat olive oil and 1 tablespoon of the butter in a medium stainless steel skillet over medium-high heat.
  3. Brown the chicken for a couple minutes on each side then move to a plate and cover.
  4. Add vodka or wine to pan to deglaze and reduce, scraping up and stirring in the fond (brown bits stuck to the pan).
  5. Add remaining butter to pan. Add leeks and season with a little salt and pepper.. Cover and simmer on low heat for about 10 minutes.
  6. Add chicken stock to the leeks and stir a bit. Toss in the sprigs of thyme, rosemary and sage. Put the chicken on top of the leeks, cover, and simmer for 5-10 minutes (until internal temp of chicken is about 150 degrees).
  7. Move chicken to a plate and cover.
  8. Raise the heat back to medium-high. Add cream and lemon juice to the leeks and cook for a few minutes, stirring occasionally.
  9. Sprinkle some grated parmesan cheese over the top of the leeks then put under the broiler on high for about 3 minutes.
  10. Serve chicken and leeks atop some spinach or arugula (don’t forget to spoon some of the creamy sauce over everything) and enjoy.

Serves 2.