get monthly recipes, ideas and tips » Chicken Saute Piedmontese Posted on February 23, 2012 : Chicken Saute Piedmontese : One Pot Wonder Winner 2012 by Mary P. 1/4 cup olive oil 1 1/2 lbs. boneless, skinless FreeBird chicken breast, cut into 1 -inch chunks 1 large yellow onion, chopped 2 cups sliced baby portabello mushrooms 4 cloves garlic, minced 2 tsp. Italian seasoning salt and pepper to taste 1 cup arborio rice, rinsed and drained 2 cups chicken broth 1/3 cup white wine (pinot grigio preferred) 1 cup quartered artichoke hearts 1/2 cup sliced black olives 2 Tbsp. capers Heat 2 tabespoons of olive oil in a heavy 12-inch wide pan. Add chicken and brown in batches, then transfer to a clean plate. Stir in onions, mushrooms and garlic and cook until translucent. Return chicken to pan, sprinkle with Italian seasoning and then season to taste with salt and pepper. Add rice and broth and bring to a boil. Cover and turn heat to simmer on low for 15-20 minutes without stirring. Pour wine, artichokes, black olives and capers into pan and allow to cook for another 5 minutes. Gently toss to combine. Preparation time: 10 minute(s) Cooking time: 25 minute(s) Number of servings (yield): 4 5 : ★★★★★ 1 review(s) We'll have results for you shortly!