!OOHS!, !AAHS! CHICKEN RISOTTO ENJOY

CHICKEN RISOTTO by CHEF DAN serves4


INGREDIENTS:

1 lb. skinless, boneless chicken breasts, cut into thin strips

2 cups chicken broth

1 cup water

1 shallot, finely chopped

1/4 lb. mushrooms, sliced

1cup white wine

1-1/2 cups Risotto Arborio rice

5 tablespoons butter

1/4 cup parmesan cheese

1 teaspoon Italian seasoning

DIRECTIONS:

1. In a large skillet, melt 2 tablespoons butter. Add chicken and cook over medium-heat, stirring constantly until pieces are browned, about 5 minutes.

2. Remove chicken from skillet.

3. In a saucepan, bring chicken broth, white wine, and water to a simmer and keep on low heat.

4. In the skillet melt 2 tablespoons butter, and sauté’ shallot, mushrooms until soft.

5. Add rice, stirring until thoroughly coated.

6. Add I cup simmering broth and stir constantly until liquid is absorbed.

7. Continue cooking on low-heat, adding 1/2 cup broth mixture at a time, stirring and letting the broth be absorbed before adding more, until rice is creamy, about 18-20 minutes.

8. Gently stir in chicken, add parmesan cheese, Italian seasoning, 1 tablespoon butter, and S&P to taste. Heat through, and ENJOY DAN hallelujah