Ingredients
- Boneless, skinless chicken breasts
- Long-grain white rice
- Fresh garlic
- Chicken broth
- Heavy cream
- Olive oil
- Soy sauce
- Lemon juice
Instructions
- 1. Rinse 1 cup of long-grain white rice under cold water until clear. Boil 2 cups of chicken broth, add the rice, cover, and simmer for 15 minutes.
- 2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden brown.
- 3. Remove the chicken; sauté 4 cloves of minced garlic in the same skillet for about 30 seconds until fragrant.
- 4. Add 1 cup of heavy cream, 2 tablespoons of soy sauce, and a squeeze of lemon juice to the skillet. Stir until the sauce thickens slightly.
- 5. Slice the chicken and return it to the skillet to combine with the sauce over low heat for 5 minutes.
- 6. Serve over fluffy rice, garnished with chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg