Chicken Breasts with Walnuts, Leeks and Candied Lemon

INGREDIENTS

1/4 cup

extra-virgin olive oil

leeks, white and tender green parts only, sliced 1 inch thick

Salt

1 tbsp

sugar

1/2

preserved lemon, pulp discarded and peel thinly sliced

2 tbsp

white wine vinegar

1 tbsp

minced chives

2 tsp

minced dill

1 tsp

minced tarragon

Freshly ground pepper

skinless, boneless chicken breast halves

1/2 cup

toasted walnuts, for garnish