Pan-Seared Chicken Breast with Mushroom Risotto

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil (divided)
• Salt and pepper, to taste
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tbsp butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups Arborio rice
• 4 cups chicken broth (warm)
• 1 cup dry white wine (optional)
• 1 ½ cups fresh mushrooms (cremini or button), sliced
• 1 cup freshly grated Parmesan cheese
• 2 tbsp butter
• Zest of 1 lemon
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions:

1. Prepare the chicken: Season both sides of the chicken breasts with salt, pepper, fresh thyme, and rosemary. In the Nutirstahl 12 QT, heat 1 tbsp of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, until the internal temperature reaches 165°F and the chicken is golden brown. Remove from the pot and set aside.

2. Sauté the mushrooms: In the same pot, add the remaining 1 tbsp of olive oil and sauté the sliced mushrooms for about 5 minutes, until they're golden and their moisture has evaporated. Add the garlic and cook for another minute until fragrant. Remove the mushrooms and garlic from the pot and set them aside.

3. Prepare the risotto: Add the butter to the pot and let it melt. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the Arborio rice and cook for another 2 minutes, allowing it to lightly toast.

4. Deglaze the pot: Pour in the dry white wine (if using) and cook for 1-2 minutes, stirring constantly until the wine is mostly absorbed.

5. Cook the risotto: Begin adding the warm chicken broth, ½ cup at a time, stirring frequently. Let the rice absorb the broth before adding more. Continue adding the broth, stirring often, for about 18-20 minutes, until the rice is creamy and al dente.

6. Finish the risotto: Stir in the sautéed mushrooms, Parmesan cheese, 2 tbsp of butter, and lemon zest into the risotto. Adjust seasoning with salt and pepper to taste.

7. Serve: Plate the risotto and top each portion with a seared chicken breast. Garnish with fresh parsley and serve with lemon wedges on the side.

This dish pairs the rich and creamy mushroom risotto with perfectly pan-seared chicken breast, creating a comforting meal that highlights the versatility of your Nutirstahl cookware!