Sour Cream Chicken Risotto Recipes

THE BEST CREAMY RISOTTO RECIPE

Steps:

• Add the olive oil to a large pot or rondeau over medium-low heat.
• Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
• Add in the garlic and cook for 1 to 2minutes.
• Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
• Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
• Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
• Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
• Serve with more parmesan cheese, pepper, and optional parsley garnish.

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.

SOUR CREAM CHICKEN RISOTTO

Steps:

• Prepare the rice and vermicelli mix according to package instructions, adding 1/2 cup more water.
• Five minutes before the rice is done, stir in the chicken and peas. Cook until rice and pasta are tender, stirring frequently.
• Remove from heat and stir in sour cream and cheese. Cover and let stand 5 minutes before serving.

SOUR CREAM CHICKEN RISOTTO

Steps:

• Prepare the mix according to package instructions, adding 1/2 cup more water. Five minutes before the rice is done, stir in the chicken and peas.
• Cook until rice and pasta are tender, stirring frequently.
• Remove from heat and stir in sour cream and cheese.
• Cover and let stand 5 minutes before serving.