Wash leeks, remove the dark green leaf ends and cut the rest into small pieces.
Boil up soup and wine, add leeks and simmer for 3 minutes. Stir in creme fraiche and simmer all few minutes. Puree with a hand blender finely and season with salt, pepper and lemon juice.
Spice chicken breasts with salt and pepper and sear on both sides in oil and fry then about 15 minutes until tender.
Cut fillets into slices and serve with the sauce.