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Chicken Strips with Corn-Mushroom Risotto
| Chicken Strips with Corn-Mushroom Risotto | Print |
Recipe By: Alice Morrow
Chicken Strips with Corn-Mushroom Risotto
Ingredients
- 1 to 1 ½ lbs. skinless, boneless chicken breast
- 2 T. olive oil
- 1 t. snipped fresh thyme or ½ t. dried thyme, crushed
- 3 T. minced garlic
- Black pepper, salt
- 2 c. water
- 1 ½ c. chicken broth
- ¼ c. white wine
- 1 c. fresh corn kernels, or frozen (thawed)
- 1 small red onion, chopped
- ⅔ c. Arborio rice
- ½ c. sliced fresh mushrooms
- ½ c. fresh snow pea pods, halved crosswise
- 1 medium tomato, diced
- ½ c. grated parmesan cheese
- White pepper
- PAM
Instructions
- With a meat mallet, flatten the chicken breasts between two pieces of plastic wrap to about ¼-1/2 “.
- Stir together 2 t. of oil, thyme, 1 T. garlic, pepper and salt.
- Rub both sides of chicken with the mixture.
- In saucepan, combine the water, broth and wine.
- Heat until hot but not boiling.
- Reduce heat and keep warm.
- In another saucepan, cook corn and onion in remaining olive oil.
- Cook until corn is tender and onion slightly browned.
- Add rice, mushroom and remaining garlic. Cook until rice is golden, about 5 minutes.
- Stirring rice frequently, carefully add ½ c. of hot broth mixture, stirring to loosen browned bits from bottom of pan. Bring to boil, reduce heat. Simmer uncovered, 3-5 minutes or until rice has absorbed all liquid.
- Add another ½ c. of broth mixture. Cook and stir until liquid is absorbed.
- Continue add broth, ½ c. at a time, and cook until all liquid is absorbed. Total time about 20 minutes.
- Remove from heat.
- Stir in pea pods, tomato, cheese and season with white pepper.
- Coat a large nonstick skillet with PAM. Heat over medium-high heat.
- Add chicken and cook until no longer pink, turning once. Takes about 6-8 minutes.
- Slice chicken crosswise. Serve on the risotto.
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