Risotto Dinner

This is a simple, italian-inspired supper.

It is a mushroom risotto topped with a red-wine tomato sauce and served with baked chicken. Our friend, Chris, made a tomato sauce for dinner a few weeks ago that was so impressive, I attempted to recreate it. (Use the leftovers as a sauce for pasta or pizza.) The risotto is this recipe I posted a while back. I added small, quartered cremini mushrooms to the onions to saute.

A wedge of garlic bread is an absolute must!

Risotto Dinner

Red-Wine Tomato Sauce

1 (12oz.) can Hunts diced tomatoes

drizzle of olive oil

1/2 red onion, diced

2 Tbs. garlic, minced

2 carrots, chopped

1/2 cup chicken broth

1/2 cup red wine

1/2 tsp. fresh basil, chopped

Heat olive oil in a saucepan. Saute onions until translucent. Add garlic and saute for several minutes.

Stir in remaining ingredients and simmer on medium high heat and allow contents to reduce until thick, about 45 minutes to 1 hour.

Blend ingredients with an immersion blender or allow to cool and pulse in food processor or blender.

Baked Chicken

4 boneless, skinless chicken breasts, pounded thin

3 Tbs. honey balsamic vinegar or white wine

8 sprigs of thyme

salt & pepper

drizzle of olive oil

Season chicken breasts with salt & pepper and place in a baking dish.

Pour honey balsamic vinegar into dish around chicken.

Place 2 sprigs of thyme on each breast and drizzle with olive oil.

Bake at 375° for 20 minutes.


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