May 31, 2016
Oven-Baked Chicken & Mushroom Risotto
Ingredients
2 tablespoons olive oil
500g chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely diced
3 garlic cloves, finely chopped
250g Swiss Brown mushrooms, sliced
2 cups Arborio rice
4 cups chicken stock
50g baby spinach leaves
½ cup grated parmesan
Lemon wedges, to serve
Directions
Preheat oven to 160˚C fan-forced. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.
Heat remaining 1 tbs oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute.
Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with parmesan. Serve with lemon wedges.
May 31, 2016
Mushroom, Lemon & Garlic Chicken
Ingredients
4 (about 250g each) chicken breast fillets
⅓ cup plain flour
¼ cup olive oil
30g butter
350g cup mushrooms, sliced
2 garlic cloves, crushed
½ cup chicken stock
2 tablespoons lemon juice
¼ cup fresh flat-leaf parsley
Steamed green beans and lemon wedges, to serve
Directions
Preheat oven to 120˚C / 100˚C fan-forced. Halve chicken fillets horizontally. Cover each piece in plastic wrap and using a meat mallet or rolling pin, flatten until chicken is about 1/2 cm-thick. Place flour onto a large plate. Season. Lightly dust chicken in flour.
Heat oil in a large frying pan over a medium-high heat. Cook chicken, in 2 batches, for 2-3 minutes on each side or until just cooked through. Transfer to a baking tray. Cover with foil and keep warm in the oven.
Add butter, mushrooms and garlic to the pan. Cook, stirring often, for 3-4 minutes or until mushrooms are just tender. Stir in stock and bring to the boil. Cook for 2 minutes. Stir in lemon juice. Season.
Arrange chicken on a serving platter. Spoon mushroom mixture over chicken. Sprinkle with parsley. Serve with steamed green beans and lemon wedges.
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