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Chicken with Marsala Risotto

Makes: 4 servings Yield: 2 chicken tenderloins and about 3/4 cup rice mixture each
Prep 35 mins Cook 15 mins
Chicken with Marsala Risotto
Ingredients
  • 2  cups  thinly sliced fresh cremini mushrooms
  • 1/2  of a large sweet onion, thinly sliced
  • 1  tablespoon  olive oil
  • 3/4  cup  uncooked Arborio rice
  • 3  cloves  garlic, minced
  • 1/3  cup  dry Marsala
  • 2 1/2 - 3  cups  reduced-sodium chicken broth
  • 1  tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 2  teaspoons  snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2  teaspoon  ground black pepper
  • 1/4  teaspoon  salt
  • 14 - 16  ounces  chicken breast tenderloins
  •  Nonstick cooking spray
  • 1/2  cup  finely shredded Asiago or Parmesan cheese (2 ounces)
  • 2  cups  coarsely chopped fresh spinach leaves
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.

Nutrition Facts (Chicken with Marsala Risotto)
  • Servings Per Recipe 4,
  • cal. (kcal) 375,
  • Fat, total (g) 11,
  • chol. (mg) 78,
  • sat. fat (g) 4,
  • carb. (g) 34,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 31,
  • vit. A (IU) 2041,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 14,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 121,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 772,
  • Potassium (mg) 695,
  • calcium (mg) 162,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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