Creamy chicken breast with parmesan risotto

Creamy chicken breast with parmesan risotto

Total: 45 Min. | Active: 45 Min.
Nutritional value / person: 694 kcal
, Fat: 35 g
, Carbohydrate: 46 g
, Protein: 49 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Crispy artichokes

1 glass artichoke hearts in oil (approx. 285 g), drained, larger pieces cut in half
¼ tsp sea salt

Chicken breasts

clarified butter
4 chicken breasts (each approx. 150 g)
½ tsp salt
a little pepper
3 shallots, cut into thin slices
6 garlic cloves, squeezed
5 sprigs thyme
1 dl white wine
1 dl chicken bouillon
200 g single cream for sauces

Parmesan risotto

1 tbsp butter
1 shallot, finely chopped
200 g risotto rice
1 dl white wine
8 dl chicken bouillon
80 g grated Parmesan
30 g butter
salt and pepper to taste
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How it's done

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Crispy artichokes

Spread the artichokes on a baking tray lined with baking paper, season with salt.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove and set aside.

Chicken breasts

Heat the clarified butter in a frying pan. Season the chicken, brown for approx. 4 mins. on each side, remove from the pan. Add a little clarified butter if necessary, sauté the shallots, garlic and thyme for approx. 10 mins. Pour in the wine and reduce almost completely. Pour in the stock and sour single cream, bring to the boil. Return the chicken to the pan, simmer for approx. 5 mins.

Parmesan risotto

Heat the butter in a pan. Sauté the shallot. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the cheese and butter, season. Serve the risotto with the chicken, sauce and artichokes.

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