How to Make It
In a skillet, heat 1 tablespoon of the oil. Add the 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 the heat.
In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes. Add the preserved lemon and simmer for 1 minute; add to the leeks and keep warm.
In a bowl, whisk the vinegar, chives, dill and tarragon with 2 tablespoons of the olive oil. Season with salt and pepper.
In a skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until golden, 3 minutes. Reduce the heat to moderate and cook for 2 minutes longer. Turn the breasts and cook until just white throughout, 4 minutes.
Spoon the leeks onto plates. Top with the chicken. Drizzle with the vinaigrette, garnish with the walnuts and serve.
One Serving 449 cal, 26 gm fat, 3.5 gm sat fat, 11 gm carb, 2.5 gm fiber.