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Chicken: Pan Seared Chicken w/ Lemon Rice Pilaf

Source of Recipe

SheHuffer


List of Ingredients

Chicken
2 leeks
4 (6 to 8-ounce) pieces boneless, skinless chicken breasts
freshly ground black pepper
1 cup dry white wine

Lemon Rice Pilaf:
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


Recipe

The chicken:
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 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.

2. Heat a large nonstick skillet over medium high heat. Season chicken breasts with pepper then add to pan. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.

3. Add a little chicken stock to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent.

4. 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.

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

Pilaf:
1. Heat a medium saucepan or pot over moderate heat. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes.

2. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice.

3. 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.

4. Cook rice 20 minutes, until tender.

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