Spring Chicken With Leeks And Peas

• 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

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 1/2-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).

chicken broth, white rice, lemon, lemon, extra virgin olive oil, unsalted butter, chicken breast tenders, leeks, white wine, frozen tender green peas, salt, fresh ground black pepper, flat leaf parsley

Taken from www.food.com/recipe/spring-chicken-with-leeks-and-peas-219074 (may not work)