Creamy Lemon Parm Chicken & Rice
Serves 5
Directions
- 1Grab three large chicken breasts and tenderize them.
- 2Add the juice of one lemon, olive oil, salt, pepper, and garlic powder to a bowl to make the lemon pepper marinade.
- 3Toss the chicken breasts in the marinade and let it marinate for at least 30 to 45 minutes.
- 4Combine fat-free evaporated milk, juice of half a lemon, and fresh Parmigiano Reggiano in a blender for the pan sauce.
- 5Blend the pan sauce ingredients until completely smooth.
- 6Rinse the basmati rice.
- 7Combine basmati rice, butter, and water in a pot.
- 8Bring water to boil, cover, reduce heat to low, and cook for 15 minutes.
- 9Remove the pot from heat, keep it covered, and let it sit for 10 more minutes.
- 10Cook the lemon pepper chicken in a pan over high heat to get a nice sear, flipping every 1 to 2 minutes until completely cooked through.
- 11Place the chicken to the side.
- 12Deglaze the pan with the juice of half a lemon.
- 13Pour the creamy Parmesan sauce into the pan, reduce heat to low, and mix to pick up all the flavor.
- 14Let the sauce simmer for 3 to 4 minutes to thicken up.
- 15Serve the cooked chicken and creamy Parmesan sauce over the prepared rice.
Ingredients
- 24 oz chicken breast
- 1 Juice of 1 lemon lemon
- 1 tablespoon olive oil
- 1 tablespoon salt
- 0.5 tablespoon pepper
- 1 tspn garlic powder
- 180 g fat free evaporated milk
- 80 g Parmigiano reggiano
- 0.5 Juice of 1/2 lemon lemon
- to taste pepper
- 320 g basmati rice
- 30 g butter
- 480 g water
Equipment
panpaper towelmeat tenderizerblenderstrainerspatula
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