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Ingredients

Pan Seared Chicken:

• 2 leeks
• 4 (6 to 8-ounce) pieces boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 1 cup dry white wine

Lemon Rice Pilaf:

• 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
• 1 tablespoon butter
• 1 large shallot, finely chopped
• 1 1/2 cups long grain rice
• 1/2 cup dry white wine
• A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon
• 1 (14-ounce) can or 2 cups chicken broth or stock
• 1 cup water
• 1 handful flat-leaf parsley, chopped
• 1 lemon, zested
• Slivered almonds, toasted, for garnish

Garden Salad:

• 1/4 pound (a couple of handfuls from produce bins) fresh wax beans
• 1/4 pound (a couple of handfuls from produce bins) fresh green beans
• 1 small yellow squash, julienne cut into strips
• 1 red bell pepper, cut into thin strips
• 2 scallions, cut into on a diagonal
• 2 cups baby spinach or arugula leaves, shredded
• 1 teaspoon Dijon mustard
• 2 tablespoons (a couple of splashes) white wine or tarragon vinegar
• 1/2 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh tarragon and/or fresh parsley
• Salt and pepper

Description

Food Network Invites You To Try This Pan Seared Chicken With Tender Leek, Lemon Rice Pilaf, And Whatever Your Garden Grows Salad Recipe From Rachael Ray.

Food Network