Directions
- 1Grab three large chicken breasts and tenderize them.
- 2In a bowl, mix the juice of one lemon, one tablespoon of olive oil, one tablespoon of salt, 1/2 tablespoon of pepper, and one teaspoon of garlic powder.
- 3Toss in your chicken breasts and let them marinate for at least 30-45 minutes.
- 4Combine 180g of fat-free evaporated milk, the juice of half a lemon, 80g of fresh Parmigiano Reggiano, and pepper to taste in a blender, and blend until completely smooth.
- 5In a pot, combine 320g basmati rice, 30g butter, and 480g water.
- 6Bring the water to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, and let sit for 10 more minutes.
- 7Put the marinated chicken in a pan over high heat to get a nice sear, flipping every one to two minutes until completely cooked through.
- 8Place the chicken aside, and deglaze the pan with the juice of half a lemon.
- 9Pour the creamy Parmesan sauce over the pan and mix to pick up all the flavor. Let it simmer for three to four minutes to let it thicken up.
- 10Put the rice and chicken together in the pan and mix.
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 juice
- 1 pepper
- 320 g basmati rice
- 30 g butter
- 480 g water
Equipment
knifecutting boardbowlblendermeasuring cupsmeasuring spoonsfrying panspatulalemon juicerstrainerpot
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