- 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
- 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.
- 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.
- Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.