Have a restaurant-quality dinner at home!
Chicken Breast with Lemon and Garlic:
In a bowl, combine the ingredients and add chicken.
Marinate the chicken in the fridge overnight (or as long as possible).
Preheat the oven to 200 degrees.
Remove the chicken from marinade and sear in a hot pan, for two minutes on each side or until golden.
Line a tray with baking paper and place the chicken on the tray, pouring extra marinade over the top.
Cook for 12 minutes, remove from the oven and allow to rest for 5 minutes.
In a pot, bring chicken stock to the boil.
In a saucepan sauté the onion, mushrooms, garlic and thyme in olive oil for four minutes on medium heat.
Add rice and stir until coated.
Add white wine and allow cook for 5 minutes.
Turn the hotplate down to low heat and add ½ cup of chicken broth at a time, until rice is cooked.
Add butter, parmesan and leftover marinade from the lemon and garlic chicken and stir to combine.
Add additional chicken broth for consistency (should be creamy, with the rice cooked through).
To serve: Serve the chicken on or beside the mushroom risotto and enjoy!
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
If you left it too late to book a restaurant, or don’t have time to cook something homemade, you can order this romantic dessert for two from Gourmet Dinner Service.
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