Roast Chicken Breast with Wild Mushroom Risotto and Sage Pan Gravy

Roast Chicken Breast with Wild Mushroom Risotto and Sage Pan Gravy

 

Wild Mushroom Risotto:

2 tablespoons butter

1 cup onions, diced

1 clove garlic, minced

1/4 cup fresh sage, chopped

2 cups wild mushrooms, sliced

2 cups arborio rice

salt and pepper; to taste

1/2 cup white wine

4 cups chicken stock

1 cup heavy cream

1/4 cup Parmesan cheese, grated

 

Chicken:

4 chicken skinless and boneless chicken breasts

salt and pepper; to taste

flour, for dredging

vegetable oil

 

Sage Pan Gravy:

flour

1/4 cup dry sherry

2 tablespoons fresh sage, chopped

1 cup chicken stock

 

Wild Mushroom Risotto:

Pour stock into a saucepan and heat until hot; keep warm. To prepare the risotto, melt the butter in a shallow skillet and sweat the onions, garlic and sage until almost translucent. Add the mushrooms and saute until lightly colored. Add the rice and saute until the grains are slightly transparent. Season.

Deglaze the pan with the wine. Add enough chicken stock to cover the rice by 1/2 inch and simmer. Stir frequently, adding hot stock to keep rice covered, allowing that to be absorbed, then adding more as needed. When the rice is about 90% cooked, add the heavy cream and Parmesan, then continue cooking and stirring until the rice is creamy but thick enough to mound slightly on a plate.

Chicken:

While risotto is simmering, preheat the oven to 400 degrees.

Season the chicken with salt and pepper; dredge in flour, shaking off excess.

Heat a small amount of oil in a cast iron skillet and sear chicken until lightly brown on both sides. Place the skillet in the oven to roast for about 25 minutes or until chicken is cooked through.

Remove the chicken to a platter and allow to rest for 10 minutes. Reserve the pan juices.

Sage Pan Gravy:

To make the gravy, sprinkle a small amount of flour into the pan juices and cook over medium heat, whisking to form a roux. Add the sherry and sage, stirring until incorporated.

Add the chicken stock, stirring until the gravy is well blended and free of lumps. Simmer for 5 minutes to thicken slightly, then strain.

To serve, mound the risotto on the plates and place a chicken breast on top. Drizzle the gravy around the outside.

18 thoughts on “Roast Chicken Breast with Wild Mushroom Risotto and Sage Pan Gravy

  1. My hubby & I recently took a cooking class at a local Italian Restaurant, we made Risotto and I was surprised at how much work it was (I’d never made it before). It was really lovely, I’m eager to try again (except this time I won’t drink so much wine, big headache from cooking class…go figure)

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