We love chicken dishes and we love risotto so this made for a wonderful dinner! The chicken is from a blog I love and you can find the recipe there. I used frozen artichoke hearts which worked out really well and instead of 4 I used 6. I also added another clove of garlic, we are huge garlic lovers in our house and always add extra from any recipe. The risotto I have made many times and I always add a little more parmesan that it calls for. What could be better than more cheese?!
Chicken Breasts in a Mustard Caper Sauce
Recipe Source: Proceed with Caution
2 boneless skinless chicken breasts
1/2 cup chicken stock
1 tablespoon unsalted butter
2 tablespoons of extra virgin olive oil
1 tablespoon whole wheat flour
1 generous tablespoon of dijon mustard
3 cloves of garlic, minced
2 teaspoons of capers
6 frozen artichoke hearts, thawed and quartered
1 tablespoon of chopped fresh parsley
salt and pepper, to taste
Season chicken with salt and pepper. Heat 1 1/2 tablespoon of oil and the butter in a sauté pan over medium heat. Sauté chicken for 2 minutes on each side depending on how thick the breasts are then remove to a plate. Add the other 1 ½ teaspoons of oil and then the garlic. Cook the garlic for a minute and add flour. Allow flour to cook for 1 minute and stir. Add the stock while stirring with wooden spoon or whisk. Then add the mustard, capers, and artichokes and season with pepper. Add salt to taste and more mustard accordingly.
If your sauce hasn’t reduced enough for you and you would like it thicker, reduce for another couple of minutes. You may need to add a little more stock (just eyeball it) to get it to reduce the way you want. Add the chopped parsley and after your sauce gets to where you want it add the chicken back in. Let the chicken cook for another 5-10 minutes (depending on how thick your pieces are you may need more/less time). Cover the chicken with the sauce to help it cook and cover the pan for those for those last few minutes. Serve and enjoy!
This was so yummy and has become a favorite in our house!
Emeril’s Three Cheese Risotto
Recipe Source: Emeril Lagasse
1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives
The original recipe calls for 1/4 cup parmigiano-reggiano but we always put in 1/2 cup instead. Also, we add at least another teaspoon of garlic if not a little bit more.
In a large sauce pan, over medium heat, add the olive oil. When the oil is hot enough, add the onion and season with salt and pepper. Sauté for 3 minutes, or until the onions are soft. Add the chicken stock and the garlic. Bring the stock to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for approximately18 minutes (I have found that it takes us longer for the rice to cook to the right consistency so I cook it from 20-21 minutes), stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Add salt and pepper to taste. Leave on heat for approximately 2 minutes and serve immediately.