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megsolomon
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In a large deep skillet over medium heat, melt 4 tablespoons of the butter.
Add the onion and celery and cook until softened but not browned.
Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.
Reduce the heat to low, cover and cook 20 minutes or until rice is tender.