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Chicken Saute Piedmontese

Posted on February 23, 2012

: Chicken Saute Piedmontese

: One Pot Wonder Winner 2012 by Mary P.

  1. 1/4 cup olive oil
  2. 1 1/2 lbs. boneless, skinless FreeBird chicken breast, cut into 1 -inch chunks
  3. 1 large yellow onion, chopped
  4. 2 cups sliced baby portabello mushrooms
  5. 4 cloves garlic, minced
  6. 2 tsp. Italian seasoning
  7. salt and pepper to taste
  8. 1 cup arborio rice, rinsed and drained
  9. 2 cups chicken broth
  10. 1/3 cup white wine (pinot grigio preferred)
  11. 1 cup quartered artichoke hearts
  12. 1/2 cup sliced black olives
  13. 2 Tbsp. capers
  1. 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)