Ingredients:
- 16 ounces chopped chicken breast
- 1 tbls olive oil
- 1 cup chopped onion
- 1 cup sliced carrot or diced rutabaga
- 1 cup chopped celery
- 3 cloves garlic, minced
- 3 tbls butter
- 2 cups chicken broth
- 1 cup dry rice
- 1/2 tsp Thyme, 1/2 tsp rosemary, 1 tbls parsley
- 1/2 tsp black pepper
- 2/3 cup heavy cream
- 1/3 cup parmesan cheese
- 1 cup peas
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Directions:
- In hot Iron Skillet:
- Saute chicken in oil, 6 minutes, remove to bowl
- Saute garlic in butter, 1/2 minute
- Add onion/carrot/celery, 5 minutes
- Add rice, 4 minutes
- Add broth/seasoning
- Cover, simmer for 15 minutes
- Add chicken back into the pan
- Add peas, cream, cheese, 5 minutes
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