Leeky Chicken

2 Medium Leeks
1.5 lbs sliced chicken breasts
2 Tbsp Olive Oil
1 Cup Dry White Wine
1/4 cup golden raisins
1.5 cups chicken broth
1 Tbsp butter
1.5 cups couscous

Bring broth and butter to a boil. Add couscous, raisins and set aside. Add salt & pepper to chicken brown in olive oil. Discard root end and leaves of the leeks, slice in half then slice into small pieces. Place leek in colander and rinse under cold water. Add leeks to chicken and wilt (2-3 minutes). Add wine and cook until about half is cooked off, leeks should be tender and chicken cooked through at this time. Serve chicken on a bed of couscous. Serves 4