Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 4
© Erin Alderson

How to Make It

Step 1    

Preheat the oven to 300°. In a skillet, toast the pine nuts over moderately high heat, stirring, until golden brown, 2 minutes. Transfer to a small plate.

Step 2    

In the same skillet, heat the oil. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook, turning once and pressing with a spatula, until browned on both sides, about 6 minutes. Transfer the chicken breasts to a large rimmed baking sheet and bake in the oven until just white throughout, about 20 minutes.

Step 3    

Meanwhile, add the leeks and shallots to the skillet and cook over moderately low heat, stirring, until softened, 7 minutes. Add the wine, increase the heat to high and boil until reduced by half, about 3 minutes. Add the stock and boil until reduced to 1/2 cup, about 10 minutes. Off the heat, swirl in the butter 1 tablespoon at a time. Season the sauce with salt and pepper. Transfer the chicken to plates. Pour the sauce over, garnish with the pine nuts and serve.

Suggested Pairing

A buttery Chardonnay from Oregon pairs nicely with this dish.

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