Polished Lemon-Herbed Chicken with Saffron Risotto

Ingredients

• 4 pieces chicken breast, boneless and skinless
• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 teaspoons lemon zest, grated
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cups Arborio rice
• 1 pinch saffron threads, soaked in 2 tablespoons warm water
• 4 cups chicken broth, low sodium
• 1 cup Parmesan cheese, grated
• 2 tablespoons butter
• 1 cup white wine, dry
• 1 medium onion, finely chopped
• 2 cloves garlic, minced

Method

1. 01
   In a shallow dish, combine olive oil, lemon juice, lemon zest, rosemary, salt, and pepper. Add chicken breasts and marinate for at least 20 minutes.
2. 02
   Preheat oven to 375°F (190°C).
3. 03
   Heat a large oven-proof skillet over medium-high heat. Sear chicken on both sides until golden, about 3-4 minutes per side.
4. 04
   Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through.
5. 05
   In a large saucepan, melt butter over medium heat. Add onion and garlic, sauté until translucent.
6. 06
   Stir in Arborio rice, coating it well. Pour in white wine, stirring constantly until absorbed.
7. 07
   Gradually add chicken broth, one ladle at a time, stirring continuously until liquid is absorbed before adding more.
8. 08
   Add saffron with its soaking water, continue cooking until the rice is creamy and tender, about 18-20 minutes.
9. 09
   Stir in Parmesan cheese, season with additional salt and pepper to taste.
10. 10
    Serve the lemon-herbed chicken with a generous portion of saffron risotto. Garnish with extra rosemary if desired.