Cut lemon into slices and place in oiled pan with chicken breasts. Cook until brown on both sides. Add salt and pepper as needed and set aside.
Chop onion and leeks and brown in the same pan with olive oil. Add chicken and lemon again and slowly pour in white wine. Once the alcohol evaporates add cream. Cover with a lid and cook for 10 minutes.
Cut potatoes into quarter and boil. Drain potatoes and drizzle with olive oil, salt, pepper, and fresh cilantro. Serve with chicken.
Add a cup of freshly grated parmesan cheese to the sauce for an extra layer of flavor.