Pan-fried chicken with leeks, lemon pilaf and garden salad

Ingredients:

Pan-fried chicken

• 4 (170-225 g) pieces of skinless and boneless chicken breast
• 2 leeks
• 2 tbsp. l. olive oil
• 1 cup dry white wine

Lemon Rice Pilaf

• 1.5 cups long-grain rice
• 1 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 1 large shallot, finely chopped
• 1/2 cup dry white wine
• A few sprigs of fresh thyme, leaves picked and chopped, about 1 tbsp.
• 400 gr. chicken broth
• 1 cup of water
• 1 handful of chopped parsley
• Zest of 1 lemon
• Sliced ​​almonds, for garnish

Garden salad

• 110 g fresh wax beans
• 110 g fresh green beans
• 1 small yellow zucchini, cut into strips
• 1 red bell pepper, cut into thin strips
• 2 green onions, sliced ​​diagonally
• 2 cups spinach or arugula leaves, chopped
• 1 teaspoon Dijon mustard
• 2 tablespoons white wine vinegar
• Juice of 1/2 lemon
• 1/4 cup olive oil
• 2 tbsp chopped tarragon and/or parsley

Preparation:

1. Pan-fried chicken.
   
   Trim the tough green ends and roots from the leeks. Slice the leeks lengthwise, then into slices a little over a centimeter thick. Place the leek slices in a large bowl of cold water. Separate the layers of each leek slice to remove any sand. Allow the sand to settle to the bottom of the bowl. Using your hands, carefully lift the leeks out of the water, separating them from the sand and dirt. Place them near the stove.
2. Heat a nonstick skillet over medium-high heat. Season the chicken breast with salt and pepper. Add olive oil to the skillet until just coated, then add the chicken breast. Brown for 3-4 minutes on each side, then transfer to a plate.
3. Add a little more oil to the pan and add the leeks. Sauté for 5 minutes until soft and translucent. Add 1 cup of wine and arrange the chicken breasts among the leeks. Reduce the heat to a simmer and simmer for 5 to 7 minutes.
4. Before serving, remove the chicken from the pan and slice diagonally. Arrange the chicken breasts on a plate or warm serving platter atop the sautéed leeks. Serve with rice and salad.
5. Rice pilaf.
   
   Heat a medium saucepan or pot over medium heat. Add olive oil, butter, and shallots. Sauté the shallots for about 2 minutes, then add 1.5 cups of rice. Lightly brown the shallots, 3-5 minutes. Add the wine and let it reduce completely, 1-2 minutes. Add the thyme and chicken broth to the rice. Fill the broth jar halfway with water, or simply add 1 cup of water and add it to the saucepan. Bring to a boil. Cover the rice and reduce the heat. Simmer the rice for 20 minutes, until tender.
   
   Stir lemon zest and parsley into the rice. Transfer the lemon rice to plates or a warm serving dish and garnish with toasted almonds.
6. Garden salad.
   
   Fill a deep saucepan with 3 inches of water and bring to a boil. Add trimmed wax and green beans and yellow squash cut into long, thin square strips. Simmer for 2 minutes, then add the red pepper and cook for another minute. You want the vegetables to retain their color and feel firm when bitten into. Drain the vegetables and cool them quickly under cold running water in a colander.
   
   Arrange the vegetables on a serving platter and toss with green onions and dark garden greens such as spinach or arugula.
7. Whisk together the mustard, vinegar, and lemon juice. Add the olive oil, slowly pouring it in a thin stream while whisking to create a well-emulsified dressing. Add the herbs and drizzle the dressing over the salad. Toss the salad to combine the flavors and distribute the dressing evenly over the vegetables.