Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad (Rachael Ray) Recipe

Posted by
Rate It!
Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad (Rachael Ray)
Add your photo!
Count
Calories
Minutes

Ingredients:

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 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 salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
  3. Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. 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.
  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 a warm serving platter. Serve with rice and salad.
  5. Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. 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. Cook rice 20 minutes, until tender.
  6. Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
  7. Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
  8. Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
  9. Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 584.68 Kcal (2448 kJ)
Calories from fat 348.34 Kcal
% Daily Value*
Total Fat 38.7g 60%
Cholesterol 41.09mg 14%
Sodium 669.29mg 28%
Potassium 962.62mg 20%
Total Carbs 27.37g 9%
Sugars 9.4g 38%
Dietary Fiber 7.38g 30%
Protein 22.12g 44%
Vitamin C 65.1mg 108%
Vitamin A 0.8mg 26%
Iron 16.1mg 89%
Calcium 190.8mg 19%
Amount Per 100 g
Calories 107.79 Kcal (451 kJ)
Calories from fat 64.22 Kcal
% Daily Value*
Total Fat 7.14g 60%
Cholesterol 7.57mg 14%
Sodium 123.39mg 28%
Potassium 177.47mg 20%
Total Carbs 5.05g 9%
Sugars 1.73g 38%
Dietary Fiber 1.36g 30%
Protein 4.08g 44%
Vitamin C 12mg 108%
Vitamin A 0.1mg 26%
Iron 3mg 89%
Calcium 35.2mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 14.1
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top