Pan Seared Chicken, Tender Leeks, Lemon Rice Pilaf, Salad

Recipe Ingredients

		Pan Seared Chicken
2		Leeks
4		Boneless skinless chicken breasts - - (6 to 8 oz ea)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Extra-virgin olive oil
1 cup	237ml	Dry white wine
		Lemon Rice Pilaf
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Shallot - finely chopped (large)
1 1/2 cups	240g / 8.5oz	Long grain rice
1/2 cup	118ml	Dry white wine
		A few sprigs fresh thyme - leaves stripped,
		And chopped - (abt 1 tbspn)
1		Chicken broth or stock - (14 oz) - or 2 cups
1 cup	237ml	Water
1		Handful flat-leaf parsley - chopped
1		Lemon - zested
		Slivered almonds - toasted, for garnish
		Garden Salad
1/4 lb	113g / 4oz	Fresh wax beans
1/4 lb	113g / 4oz	Fresh green beans
1 lb	454g / 16oz	Yellow squash - cut julienne strips (small)
1		Red bell pepper - cut thin strips
2		Scallions - cut on diagonal
2 cups	80g / 2.8oz	Baby spinach or arugula leaves - shredded
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	White wine or tarragon vinegar
1/2		Lemon - juiced
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Chopped fresh tarragon and/or
		Fresh parsley
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.

Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.

Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.

To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.

Pilaf: Heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.

Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.

Salad: Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.

Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.

Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B33) - from the TV FOOD NETWORK

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