Meat lovers! If using proteins, cook in a medium non-stick pan with 2 tsp. olive oil. If using chicken, pat dry and season both sides with a pinch of salt and pepper. Cook over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon, pat dry and season both sides with a pinch of salt and pepper. Cook over medium-high heat until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side. Add to risotto as desired, or serve on the side.