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

Directions

1. 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 cool 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.
2. Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper. Add in extra virgin olive oil to skillet to coat the pan, then add in chicken breasts. Brown chicken breasts 3 to 4 min on each side, then transfer to a plate.
3. Add in a little more oil to the pan, then pour in leeks. Saute/fry leeks 5 min, till soft and translucent/soft. Add in 1 c. wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 min longer.
4. 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 possibly a hot serving platter. Serve with rice and salad.
5. Pilaf: Heat a medium saucepan or possibly pot over moderate heat. Add in oil and butter and shallots to the pan. Saute/fry shallots 2 min, then add in 1 1/2 c. rice. Lightly brown rice 3 to 5 min. Add in wine and allow it to evaporate entirely, 1 to 2 min. Add in thyme and chicken broth to the rice. Fill broth can half-again with water or possibly, measure 1 c. water and add in to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 min, till tender.
6. Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or possibly hot serving dish and garnish with toasted slivered almonds.
7. Salad: Heat 3-inches of water in a deep skillet and heat to a boil. Add in trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 min, add in red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cool-shock under running water in your colander.
8. Place liquid removed vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or possibly arugula.
9. Whisk together mustard, vinegar, and lemon juice. Add in extra virgin olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add in herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables proportionately.
10. This recipe yields 4 servings.