Calistoga Lemon Garlic Chicken With Parmesan Risotto

4 breasts of chicken
1 cup of Arborio Rice
3 cups of chicken stock
2 1/2 cups of lemon juice
2 cups of olive oil
8 cloves of garlic
1/4 medium white onion-diced
6 tablespoons of butter
1 cup of heavy cream
½ cup of grated parmesan cheese
salt & pepper

Marinade:
2 cups of olive oil
2 cups of lemon juice
8 cloves of raw garlic-crushed
Place the breasts of chicken in a large ziplock bag
with the marinade and refrigerate overnight.

Preparation:
In a sauté or frying pan, sear the marinated chicken with a small amount of cooking oil,
turning the breasts until they are nicely browned. Salt & pepper the chicken and pPlace
the seared breasts in a baking pan and place in a pre-heated-400 degree oven for 12-15
minutes or until the internal temp is 165 degrees.

Pan Sauce: deglaze the hot pan on medium heat with 1 cup of chicken broth. Use a
spatula to work loose any stuck bits of meat or juice adhered to the pan. Add 3
tablespoons of lemon juice and lower the heat to a high simmer for 5 minutes to allow the
sauce to reduce. Remove the sauce from the heat and allow to sit for 5 minutes.
After the sauce has cooled for 5 minutes, add 3 tablespoons of butter and stir.
Pour the sauce over the chicken & serve.

Parmesan Risotto
In a shallow pan on medium heat 2 cups of chicken or vegetable stock. Sautee ¼ of a
diced white onion in a separate pan and add to the stock & bring to a boil.
Add one cup of Arborio rice, stir briefly and reduce the heat to a low simmer.
Do not stir unless it is necessary to add more stock to prevent overcooking.
When the rice is al dente, add 1 cup of heavy cream and fold in ½ cup of grated
parmesan. Salt & pepper to taste. Serve with the chicken.