I absolutely LOVE this dish. If it didn’t take so long to make, with constant supervision, I’d make it much more often. But when you have the time, it is SO worth the effort.
I tend to use baby Bella mushrooms, but you can honestly use most types of mushrooms. I’ve made it with plain white buttons and it tasted fine. While the recipe calls for 1/3 cup of parmesan, I use less because I’m not a fan. Doesn’t effect the taste that much – promise. 🙂
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-30 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
For the love of chicken! This is one of the easiest recipes ever and leaves the chicken juicy. You can alter things slightly with the seasoning of the bread crumbs. Add spice by adding some red pepper flakes to the bread crumbs as well.
If you use too much mayo, the crust that forms slides off the chicken a bit when you cut into it, but just scoop it up and eat!
Parmesan Crusted Chicken
Combine mayo and parmesan.
Lay out chicken breasts on pan. Sprinkle salt and pepper on each breast.
Spread the mayo mixture on the top of each breast.
Sprinkle bread crumbs on the top of each breast.
Bake for roughly 20 minutes. Times will vary with size of chicken breasts and oven fluctuations.