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| Ingredients: | |||||
| 4 | chicken breast | ||||
| 1 1/2 cup | cream or half & half | ||||
| 2 | 3" pieces of lemon | ||||
| 2 pinch | cayenne pepper | ||||
| 1 cup | chicken broth | ||||
| Directions: | |||||
| Season chicken with salt & pepper. In nonstick skillet heat 4 TBSP EVOO 4 turns of the pan over med-high heat. Add chicken and cook for 6 mins each side. Transfer to cutting board reserving skillet, add broth to skilet scraping bottom of pan and stir. Add this liquid into the risotto as it cooks | |||||