6 boneless chicken breasts, skin on
Salt and pepper
All-purpose flour, as needed for dredging
1/4 cup clarified butter
6 fresh tomatoes, seeds removed and diced, or 1 large can (28-32 ounces) plum tomatoes
1/2 cup chopped fresh basil leaves, plus sprigs for garnish
1 cup white wine
1 cup vegetable or chicken stock
1 cup heavy cream
1/8 cup olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 cups rice
5 cups chicken stock
1 teaspoon poultry seasoning
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