Spring Onion Chicken Breasts and Rice Pilaf with Almonds
- 1/3 cup (a fat handful) sliced almonds with skins
- 3 tablespoons butter
- A small handful (about 1/8 pound) thin spaghetti, broken into 1- to 2-inch pieces
- 1 cup American basmati rice
- Salt and pepper
- 2 to 2 1/2 cups of chicken stock, divided
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds total), lightly pounded
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 bunch spring onions or scallions, chopped; whites and greens separated
- 2 tablespoons chopped thyme
- 2 large cloves garlic, chopped
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup chicken stock
- Juice of 1 small lemon (about 3 tablespoons)
For the rice, heat a saucepan with a lid over medium to medium-high. Add the almonds and toast until light golden; transfer to a plate. Add the butter to the pan. When it foams, add the spaghetti and cook until browned, about 2 minutes. Add the rice, season with salt and pepper and stir to coat. Add two cups stock and bring to a boil. Reduce the heat to low, cover and simmer 15-18 minutes until the rice is tender; shaking the pan occasionally and adding stock if the rice is too dry. Stir in the almonds.
Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the chicken and cook until brown, 3-4 minutes per side; transfer to a plate. Add butter to the skillet. When it foams, add the spring onion whites, thyme and garlic; season with salt and pepper. Swirl the skillet for a minute or two; whisk in the flour and then the wine. Simmer for a few seconds to reduce slightly, and then whisk in the stock. Bring to a bubble, return the chicken to the skillet and simmer until the chicken is cooked through, 3-5 minutes.