-
1
Place chicken broth and butter in a medium saucepan over high heat.
-
2
Once boiling, add rice and turn down heat to a simmer.
-
3
Allow to simmer for 40 45 minutes until liquid has evaporated.
-
4
When rice is done, remove from heat and season lightly with salt and pepper as needed.
-
5
When rice has 10 minutes left to cook, start your chicken.
-
6
Place olive oil in a large skillet set to medium-high heat.
-
7
When oil is hot, add the chicken.
-
8
Once chicken has begun to cook on the outside, but is still pink inside, sprinkle the dressing mix and 1/2 cup parmesan cheese directly onto the chicken.
-
9
Toss to coat and continue cooking chicken for about 1 minute.
-
10
Add 1/4 cup vinegar to help loosen things up a bit.
-
11
Scrape up any brown bits from the bottom of the pan with a wooden spoon and stir chicken constantly.
-
12
Once liquid has evaporated, add the additional 2 Tablespoons of vinegar and continuously toss again.
-
13
By now, the chicken should be fully cooked and you should have released all the browned bits from the bottom of the pan.
-
14
Turn down heat to a simmer to keep things warm.
-
15
Steam broccoli in its bag according to package instructions.
-
16
When done, dump entire contents into the skillet with the chicken.
-
17
Toss to coat.
-
18
Dump the rice into the same skillet and toss.
-
19
Add remaining 1/4 cup cheese and toss until evenly coated.
-
20
Add salt and pepper to taste.
-
21
Divide mixture into fourths and plate.
-
22
Serve with an additional sprinkle of cheese, if desired.
