Cooking Instructions
- 1
Heat olive oil in a cast iron pan or saute pan.
- 2
Season the chicken with most of the herbs. Save some for the rice. Sear chicken on each side on medium-high heat. Remove from pan.
- 3
Add wine. Deglaze until nearly evaporated.
- 4
Add butter and melt slowly. Add shallots. Sweat on medium-low heat until nearly caramelized. Add garlic and rice. Saute until fragrant. Make sure there is enough oil or butter to coat the rice.
- 5
Add stock and lemon juice. Bring to a simmer. Add chicken and bell peppers. Cover. Bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°. Remove cover and top with cheese during last five minutes of cooking.
- 6
Garnish with lemon zest and parsley.
- 7
Variations; Basil, horseradish, dijon, cream, bechamel, zucchini, eggplant, parmesan, carrots, yellow onion, celery, bay leaf
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