Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                 Lb  boneless -- skinless chicken
                        breast halves
  5               Tbsp  olive oil -- divided
                        All purpose flour
  1                     onion -- chopped
  5             Cloves  garlic chopped (or 1 tbsp jar chopped
                        garlic)
  1                 Lb  mixed mushrooms (your choice
                        varieties) -- thinly sliced
  3                     carrots -- thinly sliced
  2             Stalks  celery -- thinly sliced
  1                     leek -- washed well and
                        thinly sliced
  2               Cups  arborio rice
     1/2           Cup  white wine
  4               Cups  simmering chicken stock
  1                Cup  stemmed -- halved cherry
                        tomatoes
     1/2           Cup  black olives -- sliced
  3               Tbsp  butter
     3/4           Cup  grated Pecorino Romano cheese (or
                        Parmesan)
     1/4           Cup  parsley -- chopped
     1/4           Cup  basil -- julienned (or 1 tsp
                        dry)
  2               Tbsp  thyme -- chopped (or 1/2 tsp
                        dry)
                        Salt and pepper

Preparation:

Season chicken on both sides with salt and pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Dredge chicken in flour, shaking off excess. Sauté until well browned and cooked through. Drain on paper towels. When cool enough to handle, cut into slices. Set aside. In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, garlic, mushrooms, carrots, celery, and leek. Cook until mushrooms are just beginning to brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition. After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. Add cherry tomatoes, olives and chicken after fourth addition of stock is absorbed. After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, basil, and thyme. Season with salt and pepper. Serve immediately.

Nutritional Information:

445 Calories (kcal); 19g Total Fat; (38% calories from fat); 6g Protein; 60g Carbohydrate; 16mg Cholesterol; 200mg Sodium