Ingredients

How to make it

  • In large measuring cup, mix together marinade & worcestershire
  • Put chicken in plastic container with lid
  • Pour marinde over chicken
  • Marinate in fridge for a couple of hours (Emeril says chicken only needs to marinate 30 minutes, I like it better this way) OR, place frozen chicken breasts in the marinde, in the fridge the night before - this is my usual way.
  • Drizzle EVOO in large non-stick skillet and heat to med-high
  • Season both sides of chicken with remaining seasonings
  • Place in skillet and cover with lid -if chicken is not slightly frozen, add a couple tablespoons of water
  • Turn chicken every 8-10 miutes, or as needed.
  • Chicken will begin to brown - I allow it to brown slowly like this under the lid - seems to be more moist and more flavorful
  • Decrease heat as needed
  • Deglaze with stock, water, or wine as needed
  • Cook about 45 minutes, or until done - remove lid last 5 minutes or so, turning once
  • WHILE CHICKEN COOKS:
  • Bring 2 cups of water, rice, and butter to a boil
  • Cover and simmer about 7 minutes
  • Stir in cheese
  • (Can also stir in fresh, canned, or frozen veggies)

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