This is such a fast meal to put together. Last time I made this was November 20, 2009! Interesting that I can remember that... actually I used the search button on the blog.
Anyway I had all the ingredients in the house. First clean and slice the leeks. Next saute butter and olive oil. Dredge Chicken breasts in flour. Add to pan and saute turning occasionally.
Add bacon, I used pre-cooked bacon. Then I added 1/2 cup of white wine and covered the pan and reduced heat to low and simmered for about 5 minutes, until the chicken was cooked.
I was catching up on my emails and found one from the Salt to Taste blog referring to the Tried and Tasted challenge they did with the Closet Cooking blog. I had made the Lentil and Chestnut Stew. The recipes Closet Cooking blog always sound so good and all the ones I have tried have been delicious.