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Mushroom Chicken Piccata with Creamy Garlic Risotto


  • Author: sgauley
  • Total Time: 2 hours
  • Yield: 4-6 servings 1x

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
  • 23 tablespoons parsley (dried or fresh)

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. Add wine and parmesan cheese and simmer again until liquid has been absorbed. Stir frequently. 
  5. Serve chicken tenders and mushrooms over the risotto. Garnish with parsley (dried or fresh) 
  • Prep Time: 1 hour
  • Cook Time: 1 hour