Directions
- 1Grab three large chicken breasts and tenderize them.
- 2Prepare lemon pepper marinade by adding the juice of one lemon, olive oil, salt, pepper and garlic powder.
- 3Toss in your chicken breasts and let it marinate for at least 30-45 minutes.
- 4To prep the pan sauce, combine fat free evaporated milk, juice of half a lemon, fresh Parmigiano Reggiano and blend until completely smooth.
- 5Prep the rice: rinse 320g basmati rice with cold water, add it to a pot with 480g of water and 30g of butter. Bring water to boil, cover, reduce heat to low, cook for 15 minutes. Remove from heat, keep covered, and let sit for 10 more minutes.
- 6Put the marinated chicken on a pan over high heat to get a nice sear, flipping every 1-2 minutes until completely cooked.
- 7Place the chicken on the side and deglaze the pan with the juice of half a lemon.
- 8Pour over the creamy parmesan sauce and mix to pick up all that flavor.
- 9Let that simmer for 3-4 minutes to let it thicken up.
- 10Put everything together.
Ingredients
- 24 oz chicken breast
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon salt
- 0.5 tablespoon pepper
- 1 tsp garlic powder
- 180 g fat free evaporated milk
- 80 g Parmigiano reggiano
- 0.5 lemon
- 0 pepper
- 320 g basmati rice
- 30 g butter
- 480 g water
Equipment
meat hammerbowlblendersmall strainersmall saucepanfrying panspatula
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