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