- 6
- 15 mins
- 60 mins
Ingredients
- 3 Boneless chicken breasts cut into strips
- 8 oz mushrooms sliced
- 1 Tbl plus 1 tsp olive oil, divided
- 1 Tbl Butter
- 1 medium onion
- 2 gloves garlic
- 1 1/2 C arborio rice
- 3 cans chicken broth warmed (14 1/2 oz cans)
- 2 Tbl fresh thyme leaves
- 2/3 C fresch parm
- 1/2 C frozen peas (optional)
Preparation
Step 1
preheat oven to 350 degrees
heat 1 Tble olive oil in skillet over high heat until hot. Add chicken strips, cook and stir 2 minutes. Add mushrooms cook and stir 2 minutes. Remove chicken and mushrooms from skillet, leaving juices in skillet - set aside.
Heat remaining tsp of olive oil and butter in skillet over medium heat until hot. Add onion and garlic. Cook 2-3 minutes or until onion is tender. Add rice; cook and stir 5 minutes. Slowly add warm chicken broth to rice mixture, stir. Return chicken and mushrooms to skillet stir in thyme; cover with lid.
Bake covered 18 - 20 minutes or until rice is tender (there will be a lot of unabsorbed liquid in skillet. remove from oven; stir in parmesan cheese and pease. Vover; let stand 15 minutes or until broth is obsorbed . Stir well before serving. Top will additional parmesan cheese