Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 2 cups chicken broth
• 1 cup white rice
• 1 lemon, zest of
• 1 lemon, juice of
• 3 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter , cut into small pieces
• 1 1/2-2 lbs chicken breast tenders , cut into large bite-size pieces
• 2 medium leeks , trimmed of tough tops and roots
• 1/2 cup dry white wine
• 1 (10 ounce) box frozen tender green peas
• salt
• fresh ground black pepper
• 2 tablespoons finely chopped fresh flat leaf parsley

Directions

1. Bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender.

2. Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.

3. When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.

4. Cut leeks in half lengthwise, then slice into ½-inch half-moons.

5. Place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken.

6. Cook the leeks with the chicken until they wilt down, 3 minutes or so.

7. Add white wine to the pan and scrape up any pan drippings.

8. Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.

9. Drizzle the lemon juice over the chicken and leeks.

10. Fluff the rice with a fork; add parsley to rice and toss to combine.

11. Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).

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