Chicken Breasts with Walnuts, Leeks and Candied Lemon

Ingredients

• 1 tablespoon chives minced
• 2 teaspoons optional: dill minced
• 2  leeks white green sliced ( )
• 0.3 cup olive oil extra-virgin
• 4 servings pepper freshly ground
• 0.5  simple preserved lemons thinly sliced
• 4 servings salt 
• 24 ounce chicken breast halves boneless skinless
• 1 tablespoon sugar 
• 1 teaspoon tarragon minced
• 0.5 cup walnuts toasted for garnish
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. In a skillet, heat 1 tablespoon of the oil.
2. Add the leeks and a pinch of salt; cook over moderate heat until softened.
3. Add 2 tablespoons of water, cover and cook over low heat for 4 minutes.
4. Remove from the heat.
5. In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes.
6. Add the preserved lemon and simmer for 1 minute; add to the leeks and keep warm.
7. In a bowl, whisk the vinegar, chives, dill and tarragon with 2 tablespoons of the olive oil. Season with salt and pepper.
8. 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.
9. Spoon the leeks onto plates. Top with the chicken.
10. Drizzle with the vinaigrette, garnish with the walnuts and serve.