Chicken in Lemon Sauce

We made this tonight and loved it. The sauce is a nice balance of lemon and wine - be sure to have it with some bread for soppins. It takes some time but it is easy and worth it.

Chicken in Lemon Sauce
Makes 4 servings
Time: 45 minutes

4 tablespoons butter or olive oil
2 leeks, washed well and diced, including some of the green part (I like to chop before washing then throw in a bowl of water to clean - washing before cutting makes it hard to get the leeks really clean)
1/2 cup dry white wine (we used Chardonnay)
1/2 cup chicken stock
1/2 teaspoon minced fresh thyme or tarragon leaves, or a good pinch of dried thyme or tarragon
4 boneless, skinless chicken, rinsed and patted dry with paper towel, and cut into 1 inch chunks
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Minced fresh parsley leaves for garnish

1) Melt 2 tablespoons of the butter or oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Add the wine, stock, and herbs; bring to a boil and let bubble for a minute or two.
2) Add the chicken, turn the heat to medium-low, cover, and simmer until the meat is barely cooked through, 9 or 10 minutes. Remove the chicken with a slotted spoon and keep warm.
3) Turn the heat to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 cup remains; this will take 5 to 10 minutes. Lower the heat to medium-low, add the lemon juice, then stir in the remaining butter or oil, a bit at a time. If you're using oil, add it gradually, stirring vigorously with the back of a spoon as you do so.
4) Season with salt and pepper and return the chicken to the sauce to heat through. Garnish with parsley and serve immediately.