Chicken with Marsala Risotto

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  • Makes: 4 servings
  • Makes: 2 chicken tenderloins and about 3/4 cup rice mixture each
  • Prep: 35 mins
  • Cook: 15 mins

Chicken with Marsala Risotto

Directions

  1. In a large saucepan cook mushrooms and onion in hot oil over medium heat about 10 minutes or until tender and light brown, stirring occasionally. Add rice and 1 clove of the garlic. Cook and stir for 2 to 3 minutes or until rice begins to brown. Remove from heat. Carefully add Marsala; return to heat. Cook and stir until Marsala is absorbed.
  2. Meanwhile, in a medium saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed. (This should take 15 to 20 minutes).
  3. In a small bowl combine thyme, rosemary, 1/4 teaspoon of the pepper, and the salt. Rub the remaining 2 cloves garlic over chicken; sprinkle with thyme mixture. Lightly coat both sides of chicken with cooking spray.
  4. Heat a grill pan over medium-high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. If chicken browns too quickly, reduce heat to medium.
  5. Add cheese and the remaining 1/4 teaspoon pepper to rice mixture, stirring until cheese is melted. Stir in spinach. Spoon rice mixture onto serving plates. Top with chicken.
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Nutrition Facts (Chicken with Marsala Risotto)

  • Per serving:
  • 375 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 78 mg chol. ,
  • 772 mg sodium ,
  • 34 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 31 g pro.
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