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Creamy chicken breast with parmesan risotto
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 694
  • Fat about 35g
  • Carbohydrates about 46g
  • Protein about 49g
This is needed
This is needed for 4 people
Crispy artichokes
  • 1 glass artichoke hearts in oil (approx. 285 g), drained, larger pieces cut in half
  • 0.25 tsp sea salt
Chicken breasts
  • clarified butter
  • 4 chicken breasts (each approx. 150 g)
  • 3 shallot, cut into thin slices
  • a little pepper
  • 0.5 tsp salt
  • 6 garlic clove, squeezed
  • 5 sprigs thyme
  • 1 dl chicken bouillon
  • 1 dl white wine
  • 200 g single cream for sauces
Parmesan risotto
  • 200 g risotto rice
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 1 dl white wine
  • 8 dl chicken bouillon
  • 80 g grated Parmesan
  • salt and pepper to taste
  • 30 g butter
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And that's how it's done
And that's how it's done
Crispy artichokes
Spread the artichokes on a baking tray lined with baking paper, season with salt.
To roast
Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove and set aside.
Chicken breasts
Heat the clarified butter in a frying pan. Season the chicken, brown for approx. 4 mins. on each side, remove from the pan. Add a little clarified butter if necessary, sauté the shallots, garlic and thyme for approx. 10 mins. Pour in the wine and reduce almost completely. Pour in the stock and sour single cream, bring to the boil. Return the chicken to the pan, simmer for approx. 5 mins.
Parmesan risotto
Heat the butter in a pan. Sauté the shallot. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the cheese and butter, season. Serve the risotto with the chicken, sauce and artichokes.