Creamy Chicken & Rice

Creamy Chicken & Rice 2 tbsp. olive oil 4 tbsp. butter 5 cups chicken stock, heated through 1 onion, chopped 3 carrots, chopped 4 cloves garlic, minced 2 boneless, skinless chicken breasts, cut into 1 inch pieces 2 tsp salt 1 tbsp. pepper 1 cup dry white wine 2 cups brown rice 1/2 cup grated or shaved parmesan cheese 1/3 cup fresh parsley, chopped In a dutch oven heat olive oil and butter until bubbling, over medium heat In a separate pot begin heating up chicken stock to add in later Add in chopped onion and carrots Sauté vegetables until soft, stirring often, 5-7 minutes Add in minced garlic and continue to cook for 1-2 minutes, making sure to not let the garlic burn Add in chicken, salt & pepper and let cook until chicken is browned and cooked through, 7-8 minutes Increase heat to high and add in wine bringing it to a boil, stirring to loosen up all the bits on the bottom of the pot Let wine cook down until almost all is evaporated, stirring occasionally Add in hot chicken stock and rice, stirring to combine Bring mixture back to a boil and reduce heat to a simmer Cover pot and let simmer until rice is cooked and most of the liquid is absorbed, 40-45 minutes - if using white rice cook time should only be 15-20 minutes Remove from heat and stir in cheese until it is fully melted Serve topped with fresh parsley Store in refrigerator, or freeze for a quick meal