CHICKEN WITH MARSALA RISOTTO | BETTER HOMES & GARDENS
This chicken marsala recipe looks like it came from a fancy Italian restaurant, but surprise: this jazzed-up risotto recipe is actually super-doable to recreate in your own kitchen.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 2 chicken tenderloins and about 3/4 cup rice mixture each
Number Of Ingredients 15
Steps:
- In a large saucepan cook mushrooms and onion in hot oil over medium heat about 10 minutes or until tender and light brown, stirring occasionally. Add rice and 1 clove of the garlic. Cook and stir for 2 to 3 minutes or until rice begins to brown. Remove from heat. Carefully add Marsala; return to heat. Cook and stir until Marsala is absorbed.
- Meanwhile, in a medium saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed. (This should take 15 to 20 minutes).
- In a small bowl combine thyme, rosemary, 1/4 teaspoon of the pepper, and the salt. Rub the remaining 2 cloves garlic over chicken; sprinkle with thyme mixture. Lightly coat both sides of chicken with cooking spray.
- Heat a grill pan over medium-high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning once. If chicken browns too quickly, reduce heat to medium.
- Add cheese and the remaining 1/4 teaspoon pepper to rice mixture, stirring until cheese is melted. Stir in spinach. Spoon rice mixture onto serving plates. Top with chicken.
Nutrition Facts : Calories 375 calories, CarbohydrateContent 34 g, CholesterolContent 78 mg, FatContent 11 g, ProteinContent 31 g, SaturatedFatContent 4 g, SodiumContent 772 mg, SugarContent 2 g
HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY
Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley
Provided by Matt Ciampa
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
- Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
- Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
- Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
- Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
- Add the white wine and cook until the wine has evaporated, stirring occasionally.
- Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
- Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
- Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
- Top with parsley, Parmesan, salt, and pepper.
- Enjoy!
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