Creamy Lemon Parm Chicken & Rice
Serves 2
Directions
- 1Tenderize the chicken breast.
- 2Build the lemon pepper marinade with juice of lemon, olive oil, salt, pepper and garlic.
- 3Toss in your chicken breast and let that marinate for at least 30 to 45 minutes.
- 4Combine fat free evaporated milk, juice of half a lemon, fresh Parmigiano reggiano and pepper in a blender.
- 5Blend until completely smooth.
- 6Wash 320g of rice
- 7Add 30g butter and 480g water, bring water to boil, cover, reduce heat to low, cook for 15 minutes. Remove from heat, keep covered, let sit for 10 more minutes.
- 8Place chicken on a pan over high heat and get a nice sear, flipping every one to two minutes until it's completely cooked through.
- 9Deglaze the pan with the juice of half a lemon.
- 10Pour over the creamy parmesan sauce and mix to pick up all that flavor.
- 11Let that simmer for three to four minutes, let that thicken up and put it all together.
Ingredients
- 9.6 oz chicken breast
- 0.4 lemon
- 0.4 tablespoon olive oil
- 0.4 tablespoon salt
- 0.2 tablespoon pepper
- 0.4 tspn garlic powder
- 72 g fat free evaporated milk
- 32 g Parmigiano reggiano
- 0.2 lemon
- to taste pepper
- 128 g basmati rice
- 12 g butter
- 192 g water
Equipment
panblender
Tips
- Marinate the chicken for at least 30-45 minutes for better flavor.
- Cook rice with butter to enhance flavor.
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