Serves 6

Choose a good dry wine — it doesn't have to be the best quality, but it should be drinkable.

1 leek

1 shallot

2 cloves garlic

1 carrot

1 stalk celery

1½ pounds boneless chicken breasts

¼ cup dry white wine

1 cup Chicken Stock (see recipe on page 109)

¼ cup Compound Butter (see recipe on page 83)

• Thinly slice the leek. Mince the shallot and garlic. Peel and shred the carrot. Shred celery.

• Place the leeks, shallots, garlic, carrots, and celery in the bottom of a skillet. Place the chicken breasts on top of the vegetables and pour in the wine and stock; bring to slow simmer.

• While the chicken is cooking, slice compound butter into 6 serving pats. Serve each breast with a ladleful of cooking liquid and a pat of butter.