Honey Garlic Chicken on Toasted Basmati Rice

2 chicken breasts (boneless, skinless, trimmed)
1 Tbsp butter
2 Tbsp olive oil
1/8 c honey
3 garlic cloves, crushed
2 good pinches cayenne pepper
1/2 c heavy cream
1/3 c chopped fresh parsley
2 green onions, finely sliced

1 cup basmati rice
2 cups sodium free chicken stock
salt and pepper to taste

Preheat oven to 375 degrees

Salt and pepper the chicken breasts on both sides.  Heat an oven proof non-stick skillet on medium high heat.  When heated, add the butter and 1 Tbsp of olive oil.  When melted and hot, add the chicken breasts and brown on both sides, about 3 minutes each side.  Put the honey, garlic, and cayenne in the microwave and heat through.  Drizzle on the chicken breasts, and move chicken breasts around to coat them in the honey mixture.  Put the chicken in the oven for 20 minutes, turning once at 10 minutes.

While chicken is cooking, toast the rice in the remaining Tbsp of olive oil on medium high heat.  When aromatic and browned, add the chicken stock, cover, and simmer 12 minutes.  Remove from heat and let stand, covered, until the chicken is ready.

When chicken has cooked 20 minutes, remove from the oven, place the chicken on a cutting board, and place the skillet on the burner on medium high heat.  Add the cream and bring to a simmer.  While the cream is heating, slice the chicken on the cutting board.  Salt and pepper the cream mixture, and add the parsley and green onions.

Arrange the cooked rice on the plate, arrange the sliced chicken, and drizzle with the cream sauce.  Serve immediately.