Sunday, September 27, 2009

Chicken Scampi Risotto

Sorry, I have been celebrating my Birthday and I have been doing some crazy shopping with the gift cards I have received.(Believe it or not, I hate to clothes shop. I love to shop for food. LOL) How fun!! I bought a new massive wok and a smoker box, which I am using right now. We put a 10 lb pork shoulder on the grill with the smoker box at 6 am. I will let you know tomorrow how it turns out!

Anyway, this dish turned out fantastic. I was going to make Chicken Scampi pasta, until there was no pasta in the cupboard and two bags of risotto. I made this instead and it turned out even better then any pasta dish. My husband said he would prefer this dish.

Chicken Scampi Risotto

6 Chicken Breast, (Pounded until thin)
1 cp. flour
salt and pepper
2 TB Olive oil
2 TB butter

Add the salt and pepper to the flour and dredge the chicken into the flour. If you need to add more flour for the chicken go ahead.
Add the butter and oil to a hot pan. Put the chicken in the pan and brown both sides. Remove and put on a plate.

6 TBS butter
1/2 cp. chopped red onion
1 red bell pepper, julienned
1 green pepper, julienned
4 garlic cloves, thinly sliced
1/2 cp. white wine
1/2 cp. chicken broth

Melt the butter over medium in a pan. Add the onions and peppers and cook until soft. Add the garlic. Do not let it brown. Saute. Add the wine and let it reduce by half and add the chicken broth. Add the chicken to the pan. Let simmer.

The Risotto

2 cps. Risotto rice
1/2 cp. white wine
6 cps hot chicken broth
4 TB butter
2 TB olive oil
3/4 cp. parm cheese

1. Add 2 TB butter and olive oil to a pan. Add the rice and saute. 2 min. Add the wine until dissolved. Add a ladle of chicken broth at a time. Each time that it is absorbed add another ladle until finished. Taste it. When ready add the parm and 2 TB butter. It should take about 21 minutes.