Kyckling med purjolök och soltorkade tomater i vitvinsås

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1. 1
   Cut off green tops of leeks and remove outer tough leaves and toss. Cut off root and cut leeks in half lengthwise.
2. 2
   Fan out the leeks and rinse well under running water, leaving them intact. Leeks have a lot of sand, so it's important to do this.
3. 3
   Slice leeks into 1/4-inch slices. Set aside.
4. 4
   Preheat oven to 200F. Season chicken with salt and pepper.
5. 5
   Lightly dredge chicken in flour shaking off excess.
6. 6
   Heat a large skillet on medium heat; when hot add 1 teaspoon butter and 1 teaspoon olive oil.
7. 7
   Add chicken to the skillet and cook on medium heat for about 3 to 4 minutes on each side, or until chicken is no longer pink. Set in the oven to keep warm.
8. 8
   Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper.
9. 9
   Sauté stirring occasionally until the leeks are golden and caramelized, about 5 to 7 minutes.
10. 10
    Add sun dried tomatoes, wine, chicken broth, parsley; stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan.
11. 11
    Cook 2 more minutes or until the liquid reduces almost by half.
12. 12
    Top the chicken with the sun dried tomato/leeks mixture and serve.