Creamy Lemon Parm Chicken & Rice

Serves 5
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Directions

  1. 1Grab three large chicken breasts and tenderize them.
  2. 2Add the juice of one lemon to a bowl.
  3. 3Add olive oil to the bowl.
  4. 4Add salt to the bowl.
  5. 5Add pepper to the bowl.
  6. 6Add garlic powder to the bowl.
  7. 7Toss the chicken breasts in the marinade.
  8. 8Let the chicken marinate for at least 30 to 45 minutes.
  9. 9Combine fat-free evaporated milk in a container.
  10. 10Add the juice of half a lemon to the container.
  11. 11Add fresh Parmigiano Reggiano to the container.
  12. 12Add pepper to the container.
  13. 13Blend the ingredients until completely smooth.
  14. 14Add the basmati rice to a strainer and rinse.
  15. 15Add the rice to a pot.
  16. 16Add butter to the pot.
  17. 17Add water to the pot.
  18. 18Bring water to boil, cover, reduce heat to low, and cook for 15 minutes.
  19. 19Remove from heat, keep covered, and let sit for 10 more minutes.
  20. 20Place the chicken in a pan over high heat.
  21. 21Flip the chicken every one to two minutes until completely cooked through.
  22. 22Place the chicken to the side.
  23. 23Deglaze the pan with the juice of half a lemon.
  24. 24Pour the creamy parmesan sauce into the pan and reduce heat to low.
  25. 25Mix to pick up all that flavor.
  26. 26Let the sauce simmer for three to four minutes to thicken up.
  27. 27Place the chicken on top of the rice and pour the sauce over.

Ingredients

  • 24 oz chicken breast
  • 1 whole 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 whole lemon
  • to taste pepper
  • 320 g basmati rice
  • 30 g butter
  • 480 g water

Equipment

chicken tenderizerbowllemon squeezerblenderstrainerpotpanspatula