Spring Chicken With Leeks And Peas - cooking recipe

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

Preparation

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.
Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.
When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.
Cut leeks in half lengthwise, then slice into 1/2-inch half-moons.
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.
Cook the leeks with the chicken until they wilt down, 3 minutes or so.
Add white wine to the pan and scrape up any pan drippings.
Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.
Drizzle the lemon juice over the chicken and leeks.
Fluff the rice with a fork; add parsley to rice and toss to combine.
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).