Ingredients
– 1 lb boneless, skinless chicken breasts
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 teaspoon red pepper flakes (adjust to taste)
– 1/2 cup white wine (or chicken broth)
– 1 lemon, juice and zest
– Salt and pepper, to taste
– 1 cup Arborio rice
– 3 cups chicken broth
– 1/2 cup heavy cream
– 1/2 cup Parmesan cheese, grated
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large skillet
– Medium saucepan
– Wooden spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
– Zester or grater
– Serving dishes
Step-by-Step Instructions
First, I begin by preparing the chicken. I season the chicken breasts with salt and pepper and heat the skillet over medium-high heat. You can really hear that sizzle when the first piece of chicken hits the pan! I add two tablespoons of butter, and once it’s melted, in go the chicken breasts. They take about 5-7 minutes per side until they’re beautifully golden brown and cooked through. Set them aside to rest while I dive into the sauce. (See the next page below to continue steps…)