Mushroom Potato Risotto with Pan-seared Chicken

Ingredients

4 tablespoons butter

2 chicken breasts

1/2 medium sized onion, diced

2 cups potatoes, diced

2 cups mushrooms, chopped

1/4 cup tablespoon dry vermouth

1 cup heavy cream

Salt and pepper

2 teaspoons tarragon

1 teaspoon chives

Directions

Preheat oven to 400 degrees. In a skillet, melt two tablespoons butter on medium-high heat. Add a dash of black pepper to chicken and sear both sides until golden brown. Once chicken is browned on both sides, place in an oven and bake for fifteen minutes until chicken is cooked through.

While chicken is cooking, in a large pan, melt two tablespoons butter at a medium heat. Add onion to pan and cook until translucent. Add salt and pepper. Once onion is cooked, add two cups diced potatoes, and cook for an addition 3-5 minutes, until potatoes are "al dente." Add two cups mushrooms, cover with lid, and cook for an additional 2 minutes. Add vermouth and cook off alcohol. Add heavy cream, cover with lid, and simmer for 6-7 minutes, stirring occasionally.

Once potatoes are cooked to "al dente," add tarragon, chives, salt, and pepper. Season to taste.

Take chicken out of the oven. Plate mushroom risotto. Add parmesan cheese to taste. Plate chicken.

Serve and enjoy!