Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad

Name: Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby spinach or arugula leaves, shredded; 1 Tbsp butter; 1 teaspoon Dijon mustard; 118 milliliters dry white wine; 237 milliliters dry white wine; 1 handful flat-leaf parsley, chopped; 113 grams (a couple of handfuls from produce bins) fresh green beans; 1 lemon, juiced; 2 leeks; 1 lemon, zested; 355 milliliters long grain rice; 59 milliliters extra-virgin olive oil; 1 Tbsp (1 turn around the pan in a slow stream) extra-virgin olive oil; 2 Tbsps (2 turns around the pan) extra-virgin olive oil; 2 Tbsps chopped fresh tarragon and/or fresh parsley; 1 red bell pepper, cut into thin strips; 4 servings Salt and pepper; 4 servings Salt and freshly ground black pepper; 2 scallions, cut into on a diagonal; 1 large shallot, finely chopped; 680 grams boneless, skinless chicken breasts; 4 servings Slivered almonds, toasted, for garnish; 2 Tbsps (a couple of 1 tablespoones) white wine or tarragon vinegar; 3 sprigs A few fresh thyme, leaves stripped and chopped, about 1 tablespoon; 237 milliliters water; 113 grams (a couple of handfuls from produce bins) fresh wax beans; 1 small yellow squash, julienne cut into strips; 397 grams or 2 cups chicken broth or stock

Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad requires approximately 45 minutes from start to finish. For $4.6 per serving, you get a main course that serves 4. One portion of this dish contains around 45g of protein, 33g of fat, and a total of 842 calories. 20 people found this recipe to be tasty and satisfying. A mixture of wax beans, tarragon vinegar, can, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices.

Ingredients you will need

Leek

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.

Ingredients you will need

Grains

Leek

Water

Equipment you will use

Bowl

Place the leeks within arm's reach of the stovetop.

Ingredients you will need

Leek

Equipment you will use

Stove

Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper.

Ingredients you will need

Chicken Breast

Salt And Pepper

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Frying Pan

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.

Ingredients you will need

Chicken Breast

Olive Oil

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Frying Pan

Add a little more oil to the pan, then pour in leeks.

Ingredients you will need

Leek

Cooking Oil

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Frying Pan

Saute leeks 5 minutes, until soft and translucent.

Ingredients you will need

Leek

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.

Ingredients you will need

Chicken Breast

Whole Chicken

Leek

Wine

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Frying Pan

To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of

Ingredients you will need

Chicken Breast

Whole Chicken

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Frying Pan

Sauteed leeks on each dinner plate or a warm serving platter.

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Leek

Serve with rice and salad.

Ingredients you will need

Rice

Pilaf: heat a medium saucepan or pot over moderate heat.

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Sauce Pan

Pot

Add oil and butter and shallots to the pan.

Ingredients you will need

Shallot

Butter

Cooking Oil

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Frying Pan

Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes.

Ingredients you will need

Brown Rice

Shallot

Rice

Add wine and allow it to evaporate entirely, 1 to 2 minutes.

Ingredients you will need

Wine

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.

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Broth

Thyme

Water

Rice

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Pot

Stir the zest of 1 lemon and parsley into rice.

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Lemon Zest

Parsley

Rice

Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.

Ingredients you will need

Slivered Almonds

Lemon

Rice

Heat 3-inches of water in a deep skillet and heat to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Yellow Squash