date:May 07, 2014
ng oil in a medium bowl. Add chicken. Toss to coat in oil mixture. Heat a large frying pan over medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through. Slice thickly. Cover to keep warm.
4. Stir parmesan into risotto. Reserve half the risotto. Add spinach, remaining sage and lemon rind to remaining risotto. Cook for 1 to 2 minutes or until heated through. Season with salt and pepper. Serve risotto topped with sliced chicken.