Chicken Breast With Stuffed Mushrooms – a delicious recipe with oil, onion, risotto rice, saffron, white wine, vegetable stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat 1 tbsp of oil in a frying pan and cook the onion. Add the rice and saffron, cook briefly and add 1/4 cup of white wine and 1 cup of stock. Simmer for about 20 mins over a low heat.
2
Bring the remaining stock and wine to a boil and simmer the mushrooms for about 10 minutes. Remove and keep warm.
3
Heat the remaining oil in a frying pan and cook the chicken breast for about 8 mins each side, or until cooked through. Remove the chicken from the pan and keep warm. Drain the cooking fat from the pan and add the stock. Bring it to a boil and stir in the cornstarch to thicken the sauce.
4
Stir the peas and cheddar cheese into the risotto and season to taste. Slice the chicken breast and fill the mushrooms with risotto.
5
Serve the chicken with the sauce and the stuffed mushrooms garnished with basil.
363
kcal
Calories
14
g
Fat
32
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 tbsp oil, 1 None medium onion, peeled and chopped finely, 1/2 cup risotto rice, 1 pinch saffron, and more.
Yes, Chicken Breast With Stuffed Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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