Chicken and Mushroom Risotto

By Heather_D

The chicken and risotto blend together to create the perfect combination of a creamy chicken dish for your taste buds. This is one of my family's favorite meals!!

Ingredients

• 4 Boneless Skinless Chicken Breasts
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/2 lb. mushrooms, sliced
• 4 tsp olive oil
• 1 cup uncooked rice
• Three 14 oz. cans Chicken Broth
• 1/2 cup Parmesan Cheese
• 2 Tbsp unsalted butter
• 1 Tbsp chives, chopped (optional)

Details

Servings 4
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over HIGH heat. Add the chicken and cook until all sides are golden brown and it is no longer pink in the center. **Be careful NOT to burn the juices!* Transfer the chicken to a warm plate. Add the mushroom to the skillet and cook until they are softened, about 10 minutes. Reduce the heat and stir in the uncooked rice. Add one can of chicken broth and cook, stirring constantly, until all of the liquid has been absorbed. *Use a stirring motion to loosen any grains of rice from the bottom of the skillet.* Add the second can of chicken broth. Cook, stirring constantly, until all of the liquid has been absorbed, about 5-10 minutes. The risotto should have a creamy texture after 25 minutes of total cooking time. Add the last can of chicken broth and stir until it has been absorbed. Add the Parmesan cheese and butter to the risotto and stir until it is blended. Serve the risotto with the chicken breasts and enjoy!