Leftover cranberry/orange sauce from Thanksgiving. (My cranberry sauce is super simple: I place a bag of cranberries and a cup of sugar in a pan, bring to a boil, chop down a bit, pour in the juice squeezed from two oranges and simmer a bit. I grate in the rind from the oranges near the end, using a microplane zester. A shot of Grand Marnier is good, too, but I leave it out if I have non-drinkers at my table.)

4 boneless chicken breasts
1 tsp. fresh rosemary, chopped
2 Tbl. olive oil
2 Tbl. butter
4 leeks, white and pale green sections only, chopped
1 cup whole berry cranberry/orange sauce

Sprinkle the chicken breasts with rosemary, salt and pepper. Heat 1 tablespoon oil and 1 tablespoon butter in a non stick pan. When bubbles in butter subside, add chicken breasts over moderate heat and brown well on each side. Remove to a side dish and keep warm. Lower heat under pan and add remaining butter and oil. Add leeks and cook, slowly, about 8 to 10 minutes until soft and lightly carmelized. Add cranberry sauce and chicken with any accumulated juices. Bring back to a boil, then reduce heat and simmer a minute to warm through the chicken. Taste sauce for seasoning. Serve with rice (I like brown) and something nice and dark green on the side.