Ingredients
- 2 x leeks
- 4 piece boneless skinless chicken breasts - (6 to 8 ounce ea)
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 c. dry white wine
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. butter
- 1 lrg shallot finely minced
- 1Â 1/2 c. long grain rice
- 1/2 c. dry white wine
- Â Â A few sprigs fresh thyme leaves stripped,
- Â Â and minced - (abt 1 tbspn)
- 1 can chicken broth or possibly stock - (14 ounce) or possibly 2 c.
- 1 c. water
- 1 handf flat-leaf parsley minced
- 1 x lemon zested
- Â Â Slivered almonds toasted, for garnish
- 1/4 lb fresh wax beans
- 1/4 lb fresh green beans
- 1 sm yellow squash cut julienne strips
- 1 x red bell pepper cut thin strips
- 2 x scallions cut on diagonal
- 2 c. baby spinach or possibly arugula leaves shredded
- 1 tsp Dijon mustard
- 2 Tbsp. white wine or possibly tarragon vinegar
- 1/2 x lemon juiced
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. minced fresh tarragon and/or possibly
- Â Â fresh parsley
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
Description
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.…
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