4 chicken breasts
salt and pepper
1/4 olive oil
2 leeks, white and tender green parts, thinly sliced
2 garlic cloves, minced
1/2 tsp. dried savory
1/2 c. white wine
1 cup GF chicken stock
2 heaping tablespoons minced fresh dill
Season chicken. Heat the oil over medium-high heat and sear bothsides of the chicken (about 1 minute per side). Remove the chicken from the skillet and set aside.
In the same skillet over medium heat, saute the leeks until soft (about 3 minutes). Add the garlic, savory, wine, and stock, and boil.
Lower heat, add chicken, cover and cook for about 3 minutes. Turn and cook until the chicken is done
Top chicken with the sauce, and garnish with dill.