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Poultry: Mushroom Chicken and Saffron Risotto

Source of Recipe

McCormick, Inc.


Recipe Introduction

"Slices of tender chicken, fresh mushrooms, and red bell peppers are saut�ed in McCormick Montreal Chicken� Seasoning, cilantro, and browned butter. Served over saffron risotto."

List of Ingredients

1 1/2 cups McCormick Roasted Garlic Flavored Oil
13 1/2 lb. chicken breast, boneless, skinless, sliced
3 qt. mushrooms, sliced
3/4 cup McCormick Montreal Chicken� Seasoning
3 cups red bell peppers, diced 1/4?
3/4 cup butter, browned
3/4 cup cilantro, fresh, chopped

3 qt. risotto, prepared
120 pistils McCormick Whole Saffron, crushed


Recipe

1. Heat oil in a large skillet. Add sliced chicken and mushrooms. Saut� until chicken reaches an internal temperature of 165�F. Add seasoning and bell pepper. Saut� for approximately 2 minutes. Add butter and toss. During the last 30 seconds of cooking time, add the cilantro and toss.

2. Note: When making the risotto, add the saffron when you add your first batch of liquid.

3. Place 1 cup of risotto on plate. Top with 1 cup of chicken mixture.

Chef's tip: Serve with cheese toast and green salad


YIELD: 24 servings, 12 oz. each