Pan Seared Chicken, Tender Leeks, Lemon Rice Pilaf, Salad Recipe

• 2 x leeks
• 4 piece boneless skinless chicken breasts - (6 to 8 ounce ea)
•     Coarse salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. extra-virgin extra virgin olive oil
• 1 c. dry white wine
• 1 Tbsp. extra-virgin extra virgin olive oil
• 1 Tbsp. butter
• 1 lrg shallot finely minced
• 1 1/2 c. long grain rice
• 1/2 c. dry white wine
•     A few sprigs fresh thyme leaves stripped,
•     and minced - (abt 1 tbspn)
• 1 can chicken broth or possibly stock - (14 ounce) or possibly 2 c.
• 1 c. water
• 1 handf flat-leaf parsley minced
• 1 x lemon zested
•     Slivered almonds toasted, for garnish
• 1/4 lb fresh wax beans
• 1/4 lb fresh green beans
• 1 sm yellow squash cut julienne strips
• 1 x red bell pepper cut thin strips
• 2 x scallions cut on diagonal
• 2 c. baby spinach or possibly arugula leaves shredded
• 1 tsp Dijon mustard
• 2 Tbsp. white wine or possibly tarragon vinegar
• 1/2 x lemon juiced
• 1/4 c. extra-virgin extra virgin olive oil
• 2 Tbsp. minced fresh tarragon and/or possibly
•     fresh parsley
•     Coarse salt to taste
•     Freshly-grnd black pepper to taste

Directions