Chicken Breast Over Mushroom Risotto
with peppery arugula, parmesan and garlic butter with thyme
Informations supplémentaires
35 min.
|
413 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the mushrooms. Chop the garlic and the shallot. Tear off the thyme leaves from the branches. Crumble the broth cube in 3.5 2P | 5 3P cups of hot water.
2. Make the garlic butter
Warm up 3 2P | 5 3P tbsp. of butter in a pan with a drizzle of oil over medium-high heat. When the butter is melted, add the garlic and thyme. Cook 1-2 minutes. Remove everything from the pan and put it in a small bowl. Set aside.
3. Cook the mushrooms
Add a drizzle of oil to the pan. Add the shallot and the mushrooms cook for 3-4 minutes or until browned. Add salt and pepper.
4. Add the rice
Add the rice and mix well. Gradually add the broth, stirring frequently, until the rice is creamy and tender. The process takes about 20 minutes. When the rice is ready, add the parmesan and mix.
5. Cook the chicken
While the risotto cooks, warm a drizzle of oil in another pan on medium-high. Add salt and pepper to the chicken. Cook the chicken 4-5 minutes on one side. Flip, cover and cook over low heat for 7-9 minutes or until the chicken is cooked through. Let the chicken rest 2-3 minutes before slicing.
6. Plate your dish
Toss the arugula with a drizzle of oil and a bit of black pepper. Serve the risotto and garnish with the arugula, the chicken slices and the garlic-thyme butter.
Bon appétit!
2unitChicken Breast
0.5unitThyme
140gArborio Rice
1unitVegetable Broth Cube(s)
120gWhite Medium Mushroom
30gGrana Padano Cheese
1unitShallot
1unitGarlic Clove(s)
40gArugula
What you need
Pans, Bowls, Tongs, Spatula.
413 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
25g
8%
fat
14g
22%
cholesterol
135mg
45%
fiber
1g
4%
protein
44g
saturated
7g
35%
sodium
992mg
41%
sugar
3g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg