Chicken Breast in Wine with Cheese and Leeks

Slice leek into thin circles, after removing any tough outer layers.

Chop sweet onion into small pieces.

Crush garlic in a press, or mince finely.

Melt butter in a frying pan or skillet. You may wish to substitute virgin olive oil for butter, but in any case, bring up the heat to slightly above medium.

When butter or oil is hot, add leek and garlic, and cook until leeks begin to fall apart and onions become slightly translucent.

Spread leek and onion evenly in a bed in the bottom of the pan and place chicken breasts on top. Turn heat down to medium.

Mix balsamic vinegar and wine, and pour over chicken.

Sprinkle pepper, lemon pepper and salt over chicken, cover, and allow to simmer. You may uncover and turn chicken from time to time, and if necessary, add small amounts of water or wine to the pan.

Cook chicken for approximately twenty minutes or until cooked through.

If desired, sprinkle a small amount of parmesan or romano cheese over chicken breasts and cook an additional five minutes.

Serve hot, with leek and onion spooned over the tops of breasts.