Chicken And Leeks In Cream Sauce

• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 2 leeks, white and light green parts cut into 1/2-inch slices and rinsed
• 1 cup white Zinfandel wine
• 2/3 cup half-and-half
• 2 tablespoons grated Parmesan cheese, or more to taste
• 1/8 teaspoon salt
• 1/8 teaspoon garlic pepper seasoning
• salt and ground black pepper to taste

1. Heat oil and vinegar in a skillet over medium-high heat. Add chicken; cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
2. Stir leeks into the skillet; cook for 1 minute. Pour in wine; simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper; simmer until flavors combine, about 2 minutes.
3. Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.

olive oil, white wine vinegar, skinless, leeks, white zinfandel wine, parmesan cheese, salt, garlic pepper, salt

Taken from www.allrecipes.com/recipe/257648/chicken-and-leeks-in-cream-sauce/ (may not work)