Chicken Marsala Risotto
In a large skillet, sautee:
2 Tablespoons Butter
3 Tablespoons Olive Oil
1 Medium Onion, Diced
2 teaspoons minced Garlic
When onions are softened, add:
1 Cup Arborio Rice
Stir until rice starts to brown, then stir in:
2 cans Chicken Broth, 1/2 cup at a time until liquid is absorbed and rice puffs up.
2 Cups Cooked Chicken Breast Meat
1 Tablespoon Fresh Tarragon, minced
1 Tablespoon Fresh Flat Leaf (Italian) Parsley, minced
1 Cup Marsala Wine
Salt & Pepper, to taste
Continue cooking until liquid is absorbed.
Then, stir in:
1/2 Cup Cream
1/2 Cup Parmesan Cheese
Steamed Green Beans
Snap the ends off Fresh Green Beans.
Place in a medium sauce pan.
Add about 1 1/2 inches of water.
Sprinkle with a blend like Vegetable Seasoning
Bring to a boil over medium-high heat, and steam for 10 – 15 minutes.
Top with 1/2 Teaspoon Butter.
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