It really is good, and lighter than you would think.
Start with sauteing chicken (4 small breasts) in olive oil, season with salt and pepper. I also used Herbs de Provence, and fresh thyme.
Once the chicken is browned, remove and let rest.
Add the leeks (3 large leeks, chopped and washed -thoroughly wash), and saute until limp.
Add 1 cup white wine ( I used Chardonnay), and 1 to 2 cups of chicken broth.
Place the chicken in the mixture, and reduce by half.
Add 4 pats of butter, and 1 cup cream (I had whipping cream...use what you have).
Simmer until thickened. Serve with rice...noodles...whatever you have on hand.
I had asparagus, roasted in the oven with a little bit of olive oil and salt and pepper.