The fact is, the flavors of Chef Anne inspired risottos are delicious, but you can't have risotto every week. So here, I used some of our favorite risotto flavors to create a dish entirely new.
You will need...
approx 10 chicken breast tenders
juice of 1 lemon
thyme bundle
rind of parmesan cheese
butter
olive oil
2 cloves of garlic
small bunch parsley
1 package of chicken stock
Clean the chicken. Depending on what brand chicken you got, you may need to remove skin, fat, or the membrane that would make it tough. I often then cut the pieces in half on the bias so it's easier to fit all of the chicken into the pan. Then clean your hands!!
Over medium heat in your largest saute pan, heat up oil to coat, then add a pat of butter. Saute your garlic til it starts to turn golden, then take out so it doesn't burn.
Put your chicken in the pan and cook until golden brown on one side, then flip and cook until golden brown on the other side. It will not be quite cooked through.
Now reduce your heat to low, and add in the chicken stock to cover. Put the thyme bundled, a bunch of chopped parsley, the lemon juice, and a parmesan rind of two in the pan. Cover the pan and cook let stew until the chicken is cooked through. This will vary according to the size of your chicken tender pieces. For smaller pieces, I often cook for 8 minutes, flip the chicken, then cook for 7 minutes, and then cut into a couple pieces to see whether they're done or need a few more minutes.
Serve
You will need...
approx 10 chicken breast tenders
juice of 1 lemon
thyme bundle
rind of parmesan cheese
butter
olive oil
2 cloves of garlic
small bunch parsley
1 package of chicken stock
Clean the chicken. Depending on what brand chicken you got, you may need to remove skin, fat, or the membrane that would make it tough. I often then cut the pieces in half on the bias so it's easier to fit all of the chicken into the pan. Then clean your hands!!
Over medium heat in your largest saute pan, heat up oil to coat, then add a pat of butter. Saute your garlic til it starts to turn golden, then take out so it doesn't burn.
Put your chicken in the pan and cook until golden brown on one side, then flip and cook until golden brown on the other side. It will not be quite cooked through.
Now reduce your heat to low, and add in the chicken stock to cover. Put the thyme bundled, a bunch of chopped parsley, the lemon juice, and a parmesan rind of two in the pan. Cover the pan and cook let stew until the chicken is cooked through. This will vary according to the size of your chicken tender pieces. For smaller pieces, I often cook for 8 minutes, flip the chicken, then cook for 7 minutes, and then cut into a couple pieces to see whether they're done or need a few more minutes.
Serve