- 3 tablespoons pine nuts
- 2 tablespoons extra-virgin olive oil
- Four 6-ounce chicken breast halves, with skin
- Freshly ground pepper
- 2 medium leeks, white and tender green parts only, halved lengthwise and sliced crosswise 1/2 inch thick
- 2 medium shallots, thinly sliced
- 1 cup dry white wine
- 1 1/2 cups chicken stock
- 4 tablespoons cold unsalted butter, cut into tablespoons
- 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.
- 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.
- 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.
A buttery Chardonnay from Oregon pairs nicely with this dish.