Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living


Recipe Summary

45 mins
scant 2 cups risotto mixture


Ingredient Checklist


Instructions Checklist
  • Place each chicken breast half between two pieces plastic wrap; pound lightly with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick.

  • In a small bowl combine 1 teaspoon of the olive oil, the thyme, 1 clove of the garlic, and the black pepper; mix well. Rub both sides of each chicken breast half with oil mixture. Set aside.

  • In a medium saucepan combine the water, broth, and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm.

  • Meanwhile, in another medium saucepan heat the remaining 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 to 8 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, and the remaining 2 cloves garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently. Carefully add 1/2 cup of the broth mixture, stirring to loosen brown bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.

  • Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)

  • Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium heat. Add chicken. Cook about 6 minutes or until chicken is no longer pink (170°F), turning once halfway through cooking time.

  • When rice is fully cooked but still slightly firm, remove from heat. Stir in pea pods, tomato, Parmesan cheese, and the white pepper. Slice chicken crosswise.

  • Serve rice mixture topped with sliced chicken.


Make sure to look for a white wine or white wine vinegar that is listed as gluten free.

Nutrition Facts

372 calories; fat 12g; cholesterol 56mg; saturated fat 3g; carbohydrates 38g; mono fat 6g; poly fat 1.4g; insoluble fiber 2.4g; sugars 5g; protein 26g; vitamin a 488IU; vitamin c 17mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 8mg; vitamin b6 0.6mg; folate 36mcg; vitamin b12 0.4mcg; sodium 443mg; potassium 599mg; calcium 150mg; iron 1.6mg.