Ingredients

4 Chicken boneless, skinless chicken breasts

4 Tablespoons vegetable oil

1 ½ teaspoon salt

1 teaspoon black pepper

1 cups chicken broth

2  lemons

½ medium onion, finely chopped

Risotto

5 cups water

2 cups chicken broth

1 Tablespoon salted butter

2 cups rice (uncooked)

1 ½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme, or 2 fresh sprigs

½ teaspoon garlic powder

1 tsp lemon zest

1 ½ teaspoon flaked sea salt

2 Tablespoons freshly squeezed lemon juice

½ teaspoon dried dill

1 Tablespoon fresh chopped parsley for topping

Directions

Preheat oven to 375 degrees.  Wash and prepare chicken breasts.  Pat dry with paper towel.  Heat vegetable oil in large enameled cast iron skillet.  Salt and pepper both sides of chicken.  Place in hot oil and brown on both sides.  Drain any excess oil.  Add 2 cups chicken broth.  Cook for about 30 minutes, or until chicken is done. 

In medium skillet, add butter and chopped onions.  Cook on medium heat for about 6 minutes, or until onions are soft.  Add water and broth to large pot.  Add thyme, garlic powder, cooked onion and any remaining butter in pan, lemon juice, lemon zest, dill, salt and black pepper.  Stir; bring to a boil and add rice.  Reduce burner to medium low and cook for about 15 or 16 minutes, stirring every 6 or 8 minutes.  May need to add more broth if it starts to get to thick/dry.  Mixture will be creamy.  When chicken is done, plate risotto in large bowl and add chicken on top.  Top with freshly chopped parsley.