Directions
- 1Grab three large chicken breasts and tenderize them.
- 2In a large bowl, add 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 that marinate for at least 30-45 minutes.
- 4To prep the pan sauce, combine 180g of fat free evaporated milk, the juice of half a lemon, 80g of fresh Parmigiano Reggiano and blend that till completely smooth.
- 5Prep the rice: add 320g of basmati rice, 30g of butter and 480g of water to a saucepan. Bring the water to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, 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 through.
- 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 it all together.
Ingredients
- 24 oz chicken breast
- 1 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 lemon juice
- 1 pinch pepper
- 320 g basmati rice
- 30 g butter
- 480 g water
Equipment
blendermeat pounderlarge bowlsmall bowlmeasuring spoonsmeasuring cupssaucepanfrying panspatulatongslemon juicer
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