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1
Preheat oven to 375 degrees F
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2
Season chicken breasts with salt and pepper.
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3
Dredge chicken in flour and shake off excess.
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4
Heat half the clarified butter (1/8 cup) in a large saute pan, and brown the chicken on both sides over medium heat, cooking about 8 to 10 minutes.
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5
Remove to an ovenproof casserole.
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6
Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, and add the tomatoes and chopped basil, cooking gently over low heat for 2 minutes.
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7
Then, add the white wine and reduce the liquid by half.
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8
When the liquid in the saute pan is reduced, add the vegetable stock and heavy cream and bring to a gentle boil.
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9
Let the sauce cook until mixture starts to thicken about 5 to 10 minutes.
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10
Pour the sauce directly over the chicken in the casserole and bake covered in the oven until internal temperature reaches 165 degrees F on an instant-read thermometer, about 25 to 35 minutes.
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11
While the chicken is cooking, begin the rice.
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12
Heat the olive oil in a medium saucepot and saute onion and garlic until translucent.
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13
Add rice and toast lightly.
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14
Pour in the 5 cups of chicken stock and add the poultry seasoning and season with salt and pepper.
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15
Return to a boil, reduce heat, cover and simmer until tender, about 25 minutes, keeping covered at all times.
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16
When the chicken is done, transfer the pieces to a utility platter.
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17
The chicken should still have sauce on top.
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18
You can spoon some more sauce on top of the chicken if desired, but most of the remaining sauce in the casserole will be used for the rice.
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19
Finish the rice by adding the tomato/basil sauce and combining well.
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20
Spoon the rice onto center of serving plate, top with a piece of chicken and garnish with basil.
