Chicken Breasts With Walnuts, Leeks And Candied Lemon

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1/4 cup extra-virgin olive oil

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


1 tablespoon sugar

1/2 preserved lemon, pulp discarded and peel thinly sliced

2 tablespoons white wine vinegar

1 tablespoon minced chives

2 teaspoons minced dill

1 teaspoon minced tarragon

Freshly ground pepper

Four 6-ounce skinless, boneless chicken breast halves

1/2 cup toasted walnuts, for garnish

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