Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad

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Pan Seared Chicken:

2 leeks

4 (6 to 8-ounce) pieces boneless, skinless chicken breasts

Salt and freshly ground black pepper

2 tablespoons (2 turns around the pan) extra-virgin olive oil

1 cup dry white wine

Lemon Rice Pilaf:

1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil

1 tablespoon butter

1 large shallot, finely chopped

1 1/2 cups long grain rice

1/2 cup dry white wine

A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon

1 (14-ounce) can or 2 cups chicken broth or stock

1 cup water

1 handful flat-leaf parsley, chopped

1 lemon, zested

Slivered almonds, toasted, for garnish

Garden Salad:

1/4 pound (a couple of handfuls from produce bins) fresh wax beans

1/4 pound (a couple of handfuls from produce bins) fresh green beans

1 small yellow squash, julienne cut into strips

1 red bell pepper, cut into thin strips

2 scallions, cut into on a diagonal

2 cups baby spinach or arugula leaves, shredded

1 teaspoon Dijon mustard

2 tablespoons (a couple of splashes) white wine or tarragon vinegar

1/2 lemon, juiced

1/4 cup extra-virgin olive oil

2 tablespoons chopped fresh tarragon and/or fresh parsley

Salt and pepper