0 0
Chicken Scampi Risotto

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 lbs boneless chicken breasts, cut into small strips
1 egg
1/2 cup breadcrumbs
1/4 cup grated romano cheese or 1/4 cup parmesan cheese
1 onion, chopped
9 tablespoons olive oil divided
1 tablespoon minced garlic
2 cups arborio rice
1/2 cup white wine
4 - 6 cups chicken broth heated with juice of 2 lemons

Nutritional information

886.9
Calories
426 g
Calories From Fat
47.4 g
Total Fat
14.2 g
Saturated Fat
159.3 mg
Cholesterol
870.6 mg
Sodium
63.2 g
Carbs
2.7 g
Dietary Fiber
2.1 g
Sugars
45.3 g
Protein
480 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken Scampi Risotto

Features:
    Cuisine:

    Great recipe! Very comforting and hearty. We ended up using close to 7 cups of broth crazy, I know. I did use Better than Boullion, but next time will use homemade or a high quality stock because the stock really is what dominates the flavors in the recipe. used 2 large chicken breasts which was a good amount and just right for the breading, but three would have been good if we had more people eating with us would need to increase breading. I made sure to save all of the wonderful crispy topping that fell off of the chicken while frying it and I added it back in - try this because it adds a delightful texture contrast to the creamy risotto. We tasted the risotto at the end and felt that it was plenty rich without adding the extra butter, so we left it out to shave off a few calories. Thanks for the keeper!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken Scampi Risotto, Delicious!!! This came from an online friend and it’s just to die for!!, Great recipe! Very comforting and hearty. We ended up using close to 7 cups of broth crazy, I know. I did use Better than Boullion, but next time will use homemade or a high quality stock because the stock really is what dominates the flavors in the recipe. used 2 large chicken breasts which was a good amount and just right for the breading, but three would have been good if we had more people eating with us would need to increase breading. I made sure to save all of the wonderful crispy topping that fell off of the chicken while frying it and I added it back in – try this because it adds a delightful texture contrast to the creamy risotto. We tasted the risotto at the end and felt that it was plenty rich without adding the extra butter, so we left it out to shave off a few calories. Thanks for the keeper!, A good recipe with some tweaks. used seasoned croutons and crushed them as my breadcrumbs. I also used more garlic added the garlic about 1-2 mins before the rice so it didn’t burn. The lemon in the broth seemed to make it taste a bit sour while I was tasting, so I added some sugar to balance it out. Perhaps low sodium chicken brother should be used, because used normal broth. I would not add the chicken to the risotto after the 4th serving as instructed in the recipe, but just serve on top of risotto to give a different texture of crunch from the chicken. The chicken is delicious on it’s own! The dish is very monotone with just one color so I would add vegetables to it – perhaps red bell pepper and peas.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Beat Egg in a Large Bowl. Add Chicken Pieces and Toss to Coat.

    2
    Done

    Combine Bread Crumbs With 1/4 Cup Grated Cheese in a Large Bowl.

    3
    Done

    Add Chicken and Toss Well.

    4
    Done

    Heat 3 Tablespoons Oil in a Large, Non-Stick Skillet Over Medium High Heat.

    5
    Done

    Add Half of Chicken and Stir Fry About 5 Minutes or Until Browned and Cooked Through.

    6
    Done

    Drain on Paper Towels.

    7
    Done

    Repeat With Remaining Chicken and 3 More Tablespoons Oil.

    8
    Done

    in Same Skillet, Heat Remaining 3 Tablespoons Olive Oil Over Medium High Heat.

    9
    Done

    Add Onion and Garlic and Cook Until Onion Is Softened, but not Browned.

    10
    Done

    Add Rice, Stirring Constantly, and Cook 5 Minutes More, Making Sure Rice Does not Brown.

    Avatar Of Grace White

    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Baked Tilapia
    previous
    Baked Tilapia
    Easy Mahogany Chicken Wings
    next
    Easy Mahogany Chicken Wings
    Baked Tilapia
    previous
    Baked Tilapia
    Easy Mahogany Chicken Wings
    next
    Easy Mahogany Chicken Wings

    Add Your Comment

    5 × three =