Recipe from Rachel Ray, host of the food-for-food TV show Food for 30 minutes, as well as the famous chef, business woman and culinary a writer. Rachel Promotes Fast and Easy Culinary Style and teaches simple dishes that only require 30 to cook minutes or less. She uses herbs in her recipes, garlic and chicken seasoning to give dishes a greater flavor. AT this recipe is fried with onion-chicken breast with rice with lemon zest and herbs and salad with beans, zucchini and bell peppers. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pan-Fried Chicken
- 4 (170-225 gr.) Pieces of chicken breast without skin and bones
- 2 stalks of leek
- 2 tbsp. l olive oil
- 1 tbsp. dry white wine
Lemon rice pilaf
- 1.5 tbsp. long grain rice
- 1 tbsp. l olive oil
- 1 tbsp. l (15 gr.) Butter
- 1 large shallot, finely chopped
- 1/2 tbsp. dry white wine
- A few twigs of fresh thyme, tear leaves and chop, about 1 tbsp. l
- 400 gr. chicken broth
- 1 tbsp. water
- 1 handful of minced parsley
- Zest of 1 lemon
- Almonds, cut into cubes, for decoration
Garden salad
- 110 gr. fresh bean beans
- 110 gr. fresh green string beans
- 1 small yellow zucchini, cut into strips
- 1 red bell pepper, cut into thin strips
- 2 green onion feathers, cut diagonally
- 2 tbsp. spinach or arugula leaves, chopped
- 1 tsp Dijon mustard
- 2 tbsp. l white wine vinegar
- Juice 1/2 Lemon
- 1/4 Art. olive oil
- 2 tbsp. l chopped tarragon and / or parsley
Recipes with similar ingredients: chicken breasts, long grain rice, white wine, sweet pepper, green beans, yellow zucchini, spinach, arugula, leek, tarragon, thyme
Recipe preparation:
- Pan-Fried Chicken. Cut with Leek solid green ends and roots. Cut the onion in length, then cut into slices a little more than a centimeter thick. Put slices of leek in a large bowl with cold water. Separate Layers each onion slice to remove sand. Let the sand settle at the bottom bowls. Using your hands, carefully pull the onion out of the water, separating it from the sand and dirt. Put it near the stove.
- Heat a non-stick skillet over moderately high heat. Season the chicken breast with salt and pepper. Add olive oil to the pan so that it conceals the bottom, then put the chicken breast. Brown for 3-4 minutes with each side, then shift to a plate.
- Add a little more oil to the pan and pour into it. leek. Pass for 5 minutes until soft and translucent. Add 1 tbsp. wine and spread the chicken breast among leeks. Reduce heat to low boil and simmer chicken 5 to 7 minutes.
- Before serving, remove the chicken from the pan and chop diagonally. Spread chicken breast on top of sautéed leeks on a plate or warm serving platter. Serve with rice and salad.
- Rice pilaf. Preheat a medium-sized saucepan or pan over moderate heat. Add olive oil, butter oil and shallots. Pass the shallots for about two minutes, then add 1.5 tbsp. rice. Lightly brown it, 3-5 minutes. Add wine and let it boil completely, 1-2 minutes. Add to rice thyme and chicken stock. Half fill the broth jar water or just take 1 tbsp. water and add to the gravy boat. Bring to a boil. Cover the rice and reduce heat. Cook rice in for 20 minutes until it is soft. Stir in the zest of rice lemon and parsley. Put lemon rice on plates or warm serving dish and garnish with fried almond sticks.
- Garden Salad. Fill a 7.5 cm deep pan. water and bring the water to a boil. Add the cropped to the pan green and green beans and chopped long thin square stripes yellow zucchini. Boil vegetables with weak boil for 2 minutes, add red pepper and cook for another 1 minute. It is necessary that the vegetables retain their color and elasticity when biting. Drain the vegetables and quickly cool them under a stream of cold in a colander. Put the vegetables on a serving plate and mix with green onions and dark garden herbs such as spinach or arugula.
- Whisk together mustard, vinegar and lemon juice. Add to them olive oil, slowly pouring it in a thin stream, at the same time beat the mass to get a good emulsion for refueling. Add herbs and pour the resulting salad dressing. Shuffle salad to combine flavors and evenly distribute dressing on vegetables.
