Lemon Parm Chicken
- Chicken Breasts
- 180g fat free Evaporated Milk
- 80g Parmesean
- 2 Lemons
- Olive Oil
- Salt
- Pepper
- Garlic powder
- Basmati rice
Marinade
Juice of 1 lemon, 1 Tablespoon olive oil, 1 Tablespoon Salt, 1/2 Tablespoon pepper, 1 Teaspoon Garlic
Pan Sauce
180g Evaporated milk, 80g Parmesean, Juice of 1/2 lemon, pepper
- Prep the rice in rice cooker - add butter if desired
- Pound chicken breast to even thickness, Sear on a pan flipping every 1-2 minutes
- Deglaze the pan with 1/2 lemon and add pan sauce. Stir and let cook for 2-5 minutes.
- Add rice to bowl, top with sliced chicken, and top with pan sauce