2 chicken breasts
canola oil (or other cooking oil of your choice)
1 can or 1/2 a carton chicken broth
1/4 cup ricotta cheese
salt and pepper
The first step is to pretend that my stovetop and counters were totally clean when I took these pictures, and that the lighting didn't suck. Okay, we're ready to go.
To prep your leeks, chop off the bottom and top, from where the leeks turn a darker green. take the centers and slice them into 1/4-1/3 inch rounds. Seperate the rings out and soak for at least half an hour. This frees up any dirt that might be lurking inside the rings. It reminds me a little of kalamari, only I'm not grossed out by them.
While they soak, slice your chicken breasts on the diagonal and season with salt and pepper. (While I think leeks are milder than onions, they still have a strong flavor, and you don't want too many other flavors competing. )
Drain the water, heat 1 tablespoon of oil in a pan over medium high heat. Sautee for 3-4 minutes, or until the rings soften. See two pictures down for how they should look.
Take leeks out of the pan, and add your chicken slices (no picture, because raw chicken isn't pretty). Once cooked through, add the leeks to the top of chicken.
Pour in chicken broth until your leeks float- either one can or 1/2 a carton. Turn up heat to high to reduce, just long enough to load your dishwasher.
Turn off heat then add the ricotta cheese in spoonfuls throughout the pan. Stir until mixed evenly. You may be able to get a similar result with cream cheese, but I needed to use up my ricotta.
Turn up heat if necessary to acheive desired consistency on your sauce. Serve over pasta, or with mashed potatoes. Either way is super yummy. We added a side salad with dinner.