Pound out chicken breast to thin them and make them an even thickness. Sprinkle with herbs de provence, salt and pepper. Heat 1 tbsp of olive oil over medium high heat.
Saute chicken breasts for about 8 minutes per side or until cooked through. Remove from pan.
Add the other 1 tbsp of olive oil to pan and add cranberries and maple syrup. Cook for a few minutes or until they start to pop and open up. Add leeks and stir.
Add wine to pan and scrape up bits from bottom of pan. Cook for 2 minutes. Add butter, stir and then add chicken back to pan. Serve and enjoy. If you prefer a milder flavor use chicken broth in place of the wine.