The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. If you have baby beets, peel them, leaving some of the stem. If you have a whole beet, peel it and dice it in cubes about 2 cm (1") wide.
2. Put the beets and white vinegar in a pot, cover with water.
3. Bring to a boil and simmer until the beets are tender.
4. Drain the beets.
5. Cut the leek in squares about 1 cm (1/2") wide.
6. Wash the leek in water, and strain. Washing the leek is important because dirt often gets trapped between the leaves.

Preparation

1. Put the chicken breast with 250 ml of chicken stock in a pot.
2. Bring to a boil and control the temperature to just a simmer. Cover the pot with a lid. Cook until the meat is done, but remains moist and tender (about 10 minutes).
3. While the chicken cooks, melt half the butter in a pan and sweat the leek until it has softened.
4. Add the remaining chicken stock and reduce until almost dry.
5. Add the cream and reduce by half.

Finition

1. Heat up the beets (I use the microwave for that!)
2. Heat up the leek & cream.
3. Put in the remaining butter, cold.
4. Stir constantly until all the butter has melted. Do this quickly over low heat so the butter gets incorporated in the sauce. It should not separate or "split".
5. Place the leek sauce at the bottom of a plate, put a chicken breast on top, garnish with beetroots.
6. Enjoy!