Step 1

In a large deep skillet over medium heat, melt 4 tablespoons of the butter.

Step 2

Add the onion and celery and cook until softened but not browned.

Step 3

Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.

Step 4

Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.

Step 5

Reduce the heat to low, cover and cook 20 minutes or until rice is tender.