• Step 1: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook until lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
• Step 2: In the same skillet, add the 3 cloves of minced garlic and cook for 1 minute, stirring constantly, until fragrant.
• Step 3: Deglaze the skillet with the white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Allow the liquid to simmer and reduce by about half, around 2-3 minutes.
• Step 4: Stir in the lemon juice and heavy cream, then return the chicken to the skillet. Simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
• Step 5: Remove the skillet from heat and stir in the 1/4 cup of grated Parmesan cheese.
• Step 6: In a separate saucepan, bring the 4 cups of chicken broth to a boil over high heat. Add the rice, cover, and reduce heat to low. Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
• Step 7: Stir the 2 tablespoons of butter and 3 cloves of minced garlic into the cooked rice, then fold in the 1/2 cup of grated Parmesan cheese.