RCI-RC.004.0063.001
Chicken and Mushroom Risotto
Makes 6 servings
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 2 whole
- 1½ teaspoons
- ¼ teaspoon
- 1½ tablespoons
- onion1 largesliced
- 1 cup
- x 16-ounce can sliced peaches (drain; reserve syrup)1 unit
- 2 tablespoons
- green bell pepper1 largecut into squares
- 3 cups
Method
1
Season the chicken breasts evenly with seasoned salt and ground black pepper on both sides.
2
Heat the vegetable oil in a large skillet or shallow braising pan over medium-high heat until shimmering.
2 minutes
3
Add the seasoned chicken breasts to the hot oil and cook for 5-6 minutes per side until golden brown.
6 minutes
4
Remove the chicken from the skillet and set aside on a cutting board.
2 minutes
5
Add the sliced onion to the same skillet and sauté for 3-4 minutes until softened and translucent.
4 minutes
6
Stir in the catsup and soy sauce, mixing until well combined.
1 minutes
7
Pour in the reserved peach syrup and return the chicken to the skillet, nestling it into the sauce.
1 minutes
8
Scatter the green bell pepper squares and drained peach slices over the chicken and sauce.
1 minutes
9
Reduce heat to medium, cover, and simmer gently for 12-15 minutes until the chicken is cooked through.
14 minutes
10
Divide the hot cooked rice among four serving bowls or plates.
2 minutes
11
Place the cooked chicken on the rice and ladle the warm sauce, vegetables, and peaches over the top, distributing evenly among the servings.