1 single serving pouch of Good To-Go’s Herbed Mushroom Risotto
½ lb boneless chicken breasts (1-2 breasts)
8 oz cremini mushrooms, sliced (if not available, most any mushroom will do)
2 oz fresh parsley, chopped (if unavailable break out that spice rack!)
4-5 oz prosciutto, thinly sliced (thinly sliced salami is a great substitute when on a budget)
¼ cup extra virgin olive oil
Liberal splash of last night’s leftover red wine (or ¼ cup Marsala wine if you’d like to keep it traditional)
Prepare Good To-Go’s Herbed Mushroom Risotto. While debating with your dining partner about just how big the universe is, slice 3-4 the cremini mushrooms
Heat cast iron skillet with a bit of olive oil on medium heat and sear chicken breast on for 8-12 minutes on each side (or until chicken is cooked through).
Turn the burner down to a simmer and spread Good To-Go’s Herbed Mushroom Risotto in skillet around the chicken breast. Add prosciutto and sliced mushrooms. Grace the dish with a liberal splash of last night’s leftover wine and cover. Let simmer for 10-15 minutes.
Top with freshly diced parsley and devour!
Thanks to our friends at Good To-Go for the inspiration