Ingredients
For the pan-roasted chicken
- 4 chicken breasts skin-on (bone-in breasts will be juicier and more flavorful after roasting but you can roast boneless breasts as well if you prefer)
- 1 tbsp olive oil
- 1 tbsp finely chopped rosemary
- salt and pepper to taste
For the lemon risotto
- 1 onion finely chopped
- 4 garlic cloves crushed
- zest of 1-2 lemons (I like to use 2 lemons to make it very lemony, but use as much as you prefer)
- 500 g (approximately 2 cups) risotto rice
- 1 cup white wine
- 1½ liters (6 cups) chicken stock
- 1 tbsp Mascarpone
- ½ cup Parmesan cheese grated
- 2-3 tbsp lemon juice
- salt and pepper to taste
- chopped parsley, to serve
Instructions
- Pre-heat the oven to 200º/390ºF.
- Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.
- Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.
- In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
- Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
- Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
- Stir in the Mascarpone, Parmesan and lemon juice then season to taste.
- Slice the chicken breasts and serve on the creamy lemon risotto.
This Recipe adapted from >>>> Click Here
