Pan-Roasted Chicken Breast with Herbed Mushrooms and Parmesan Risotto

Pan-Roasted Chicken Breast with Herbed Mushrooms and Parmesan Risotto

prep time

minutes
cook time

minute
servings
4

Ingredients














Cooking Instructions

1

In 2-quart saucepan, bring stock to boil; reduce heat and keep warm. In 3-quart saucepan, heat 1 tablespoon oil over medium heat. Add onion and garlic. Cook 8 to 10 minutes or until fragrant. Remove from pan. Add rice. Cook and stir until rice starts to toast. Stir in wine. Cook until completely absorbed. Add 1 cup warm stock. Cook until liquid is absorbed, stirring frequently. Continue adding stock, 1 cup at a time, until rice is creamy and tender, and liquid is absorbed, stirring frequently. Stir in onion and garlic mixture, butter and cheese. Season with salt and pepper to taste.


2

Meanwhile, heat oven to 450°F. Generously season chicken with kosher salt and black pepper. In 10-inch cast iron skillet, heat 1 tablespoon oil over medium high heat. Add chicken, skin- side-down. When skin is browned, place skillet in oven, skin-side-up. Bake 10 to 12 minutes or until chicken is cooked through. Remove chicken from skillet; cover to keep warm.


3

In same skillet, add remaining 2 tablespoons oil to pan drippings. Heat over medium high heat. Add mushrooms. Cook until mushrooms brown and caramelize, stirring occasionally. Add sherry vinegar to deglaze pan. Stir in thyme leaves; season with salt and pepper.


4

Spoon and spread risotto on serving platter. Top with mushrooms. Slice each chicken breast; place over mushrooms.


Ingredients














Cooking Instructions

1

In 2-quart saucepan, bring stock to boil; reduce heat and keep warm. In 3-quart saucepan, heat 1 tablespoon oil over medium heat. Add onion and garlic. Cook 8 to 10 minutes or until fragrant. Remove from pan. Add rice. Cook and stir until rice starts to toast. Stir in wine. Cook until completely absorbed. Add 1 cup warm stock. Cook until liquid is absorbed, stirring frequently. Continue adding stock, 1 cup at a time, until rice is creamy and tender, and liquid is absorbed, stirring frequently. Stir in onion and garlic mixture, butter and cheese. Season with salt and pepper to taste.


2

Meanwhile, heat oven to 450°F. Generously season chicken with kosher salt and black pepper. In 10-inch cast iron skillet, heat 1 tablespoon oil over medium high heat. Add chicken, skin- side-down. When skin is browned, place skillet in oven, skin-side-up. Bake 10 to 12 minutes or until chicken is cooked through. Remove chicken from skillet; cover to keep warm.


3

In same skillet, add remaining 2 tablespoons oil to pan drippings. Heat over medium high heat. Add mushrooms. Cook until mushrooms brown and caramelize, stirring occasionally. Add sherry vinegar to deglaze pan. Stir in thyme leaves; season with salt and pepper.


4

Spoon and spread risotto on serving platter. Top with mushrooms. Slice each chicken breast; place over mushrooms.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next