Chicken Strips with Corn-Mushroom Risotto
 
 
Chicken Strips with Corn-Mushroom Risotto
Recipe By:
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
  1. With a meat mallet, flatten the chicken breasts between two pieces of plastic wrap to about ¼-1/2 “.
  2. Stir together 2 t. of oil, thyme, 1 T. garlic, pepper and salt.
  3. Rub both sides of chicken with the mixture.
  4. In saucepan, combine the water, broth and wine.
  5. Heat until hot but not boiling.
  6. Reduce heat and keep warm.
  7. In another saucepan, cook corn and onion in remaining olive oil.
  8. Cook until corn is tender and onion slightly browned.
  9. Add rice, mushroom and remaining garlic. Cook until rice is golden, about 5 minutes.
  10. 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.
  11. Add another ½ c. of broth mixture. Cook and stir until liquid is absorbed.
  12. Continue add broth, ½ c. at a time, and cook until all liquid is absorbed. Total time about 20 minutes.
  13. Remove from heat.
  14. Stir in pea pods, tomato, cheese and season with white pepper.
  15. Coat a large nonstick skillet with PAM. Heat over medium-high heat.
  16. Add chicken and cook until no longer pink, turning once. Takes about 6-8 minutes.
  17. Slice chicken crosswise. Serve on the risotto.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/chicken-strips-corn-mushroom-risotto/