Marry Me Chicken Risotto
Ingredients
- 1 1/2 lbs chicken breast
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup flour, all purpose
- 2 TBSP extra virgin olive oil
- 2 TBSP butter, unsalted
- 4 cloves garlic, minced
- 1 1/2 cups risotto
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup parmesean, grated
- 1 tsp red pepper flakes
- 2 tsp fresh thyme, chopped
- 1/4 tsp dried oregano
- 2/3 cup sun dried tomatoes, chopped
- 1/4 cup basil, torn
Instructions
- In a medium sized bowl, mix together flour, salt and pepper. Pat the chicken breasts dry with a paper towel. Dredge the chicken in the flour mixture, brushing off excess.
- Place the chicken broth in a small pot and heat over low heat until warm. This does not need to boil.
- Heat a seperate skillet, on the stove, over medium heat, and add in the oil.
- Once the oil is hot, add in the chicken and cook for 3-5 minutes on each side, until they are a nice golden brown and almost cooked through.
- Remove chicken from skillet and allow to cool until able to handle with your hands. You will need to dice this chicken into bite size pieces.
- Then, add in the butter, garlic and risotto. Continually stir to slightly toast the garlic and risotto.
- 1 cup at a time add the chicken broth to the skilled with the risotto. Allow the liquid to be fully absorbed after each addition.
- Once 4 cups of the broth is fully incorporated, add in the heavy cream slowly. Then add in the cut up chicken, red pepper flakes, thyme, oregano, sun dried tomatoes and torn basil.
- Reduce the heat to medium-low. Let simmer until the risotto and the chicken are fully cooked. Approximately 5 minutes. Season with additional salt and pepper if needed.
- Finally, add in the freshly-grated parmesan cheese and stir one last time.
- Once it's done, remove it from the heat, serve it immediately.
- Optional garnish: grated parmesean and torn basil!
- Bone Apple Teeth!
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