Chicken Breasts Risotto
This popular Chicken Breasts risotto with mushrooms and garden peas is a popular regular dish,a must for the busy parent and the family all the family.
The gently lightly fried chicken pieces turn to a golden brown,the flavours of the rice blend in with the chicken and vegetables to make a meal you will be delighted with
This Easy Chicken Breasts Risotto is a substantial healthy dish with the added Mushrooms,carrot and Peas,it is simple to prepare and easy to cook and a very tasty meal for all to eat
. Serves 4.
Ingredients for Chicken Mushroom breasts Risotto
• 2 tablespoons of butter.
• 3/4 lb of chicken breasts, boneless skinless and cut into cubes.
• 1 small onion, thinly sliced.
• 1 medium carrot, thinly sliced.
• 1 cup of brown rice.
• • 1/2 lb of fresh mushrooms.
• 1 can of chicken broth.
• 1/2 cup of water.
• 1/2 cup of frozen peas.
Cooking Instructions for this chicken breasts risotto
Heat a heavy large pan and melt half of the butter over a medium heat.
Saute and fry the chicken breast pieces in the pan, until browned, making sure to move them around often.
Check by cutting into some of them to make sure they are cooked through and not pink in the middle when cooked.
Remove the chicken pieces and put them aside on a covered plate.
Using the same cooking pan, melt the remaining butter over a medium heat and saute the onions, mushrooms, carrot, with the rice stirring regularly.
Add the chicken broth and water to the mixture, stirring gently and bring it to boil.
Reduce the heat, cover the pan with its lid, and let it simmer for about 10 or 15 minutes, making sure to stir it sometimes.to prevent anything sticking in the pan.
Now you can add the peas,then chicken which you had set aside.
Simmer for another 5 minutes or so, until the chicken are completely cooked.
Check, the rice is tender, and practically the liquid has been absorbed.
It may need more than 8 minutes to ensure the rice is firm but tender.
Serve and enjoy