Herbed Chicken Over Rich Mushroom Risott
Ingredients:
4 boneless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper (to taste)
1 cup Arborio rice
4 cups chicken broth (heated)
1/2 cup white wine
1 cup mushrooms (sliced)
1/4 cup grated Parmesan cheese
Fresh parsley for garnish
Directions:
Season chicken breasts with garlic powder, oregano, salt, and pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and fully cooked.
In a separate pan, sauté mushrooms in a bit of olive oil until soft, then set aside.
In the same pan, add Arborio rice and toast for 1-2 minutes. Gradually add the warm chicken broth and white wine, stirring continuously, until rice is creamy and tender (about 18-20 minutes).
Stir in the sautéed mushrooms and Parmesan cheese. Season with salt and pepper.
Serve the chicken breasts on top of the creamy risotto, garnished with fresh parsley.
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