Description
A hearty, creamy, lemony dish that is perfect to make during the winter!
Ingredients
Scale
For chicken
- 1 lb chicken tenderloins
- 1/2 cup flour
- 3 tablespoons olive oil
- 1/4 cup olive oil
- 4 tablespoons unsalted butter
- 1 lb mushrooms
- 1/2 cup white wine
- 1/3 cup lemon juice + zest
- 2 tablespoons parsley
- 1 cup chicken stock
For risotto
- 3 cloves garlic
- 2 shallots
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup arborio rice
- 2 cups chicken stock
- 2 cups water
- 1/4 white wine
- 3/4 cup parmesan cheese
- 2–3 tablespoons parsley (dried or fresh)
Instructions
- For the chicken: Dredge chicken tenders in flour, tapping off excess. Using the 3 tablespoons of olive oil, brown chicken in frying pan for 7-9 minutes per side. Cook in two batches to avoid crowding the pan. Remove cooked chicken from pan.
- To the same frying pan, add the 1/4 cup olive oil and 4 tablespoons butter to sauté mushrooms until brown. About 5-7 minutes. Add in white wine, lemon juice, zest, parsley, chicken stock, and cooked chicken tenders. Simmer for 5 minutes on medium-low heat and then turn off.
- For the risotto: In a sauce pan, sauté garlic and shallots in olive oil, butter, salt, and white pepper. About 5 minutes. Add rice and cook for 2 minutes. Add chicken stock and water and simmer on medium-low for about 25 minutes or until liquid has been absorbed. Stir frequently.
- Add wine and parmesan cheese and simmer again until liquid has been absorbed. Stir frequently.
- Serve chicken tenders and mushrooms over the risotto. Garnish with parsley (dried or fresh)
- Prep Time: 1 hour
- Cook Time: 1 hour