3 1/2 C Water (divided)
2 Tbsp Olive Oil
1 Tbsp Butter
2 Cloves Garlic
4 Boneless Skinless Chicken Breasts (pounded thin)
Salt & Pepper to taste
2 Tbsp Fresh Parsley
3/4 C Sliced Fresh Mushrooms
1 C Frozen Peas
1 10 oz can Cream of Mushroom Soup
In a saucepan, bring 2 C water to a boil. Add rice, return to a boil. Cover, reduce heat to lo and cook for 10 minutes. Remove from heat and set aside.
In a large skillet, heat the oil and butter. Add minced garlic cloves and cook until golden. Add the chicken breast and cook approximately 5 minutes on each side. (Until no longer pink inside.) Salt and pepper chicken to taste. Remove chicken to a plate. Add parsley and mushrooms to hot pan. Saute for approximately 1 minute. Add 1 1/2 C water to pan and whisk in the mushroom soup, hot cooked rice and frozen peas. Stirring constantly, bring risotto to a boil over medium heat. Return chicken to pan, reduce heat to lo, cover and simmer for 5 minutes.
Serve with chicken.
