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.

Spinach-Basil Pesto Brown Rice

Spinach-Basil Pesto Brown Rice

1 1/2 cups Basil Pesto

1 1/2 cups fresh baby Spinach

6 cups cooked Brown Rice, cooked in vegetable stock

salt and pepper to taste

 

Combine all ingredients. Adjust seasoning , if needed.

Chicken Portofino

Chicken Portofino

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1 cup buttermilk

4 skinless,boneless chicken breasts

flour

5 tablespoons olive oil

1/4 lb. stemmed, cleaned and sliced cremini mushrooms

1 garlic clove, minced

2 tablespoons pine nuts

1/4 cup chicken stock

1/4 cup white wine

chopped parsley

Season the buttermilk with salt and pepper. Place the chicken breasts in a zip loc bag and pour in the buttermilk mixture. Refrigerate for at least 2 hours. When ready to cook, remove the chicken from the refrigerator and drain the chicken on a wire rack. Dredge the chicken breasts in the flour.

In a skillet on medium high heat, saute breasts in 4 tablespoons olive oil for 5 minutes on each side. Remove from the heat. In another skillet add the mushrooms and garlic with the remaining olive oil and cook on medium heat for 2minutes. Add the chicken stock, wine and pine nuts. Reduce slightly. Add the sauteed chicken breasts, cover, and simmer over low heat for about 5-8 minutes or until the chicken is cooked through. Garnish with chopped parsley.

Hearty Barley Salad

Hearty Barley Salad

1 1/2 cups pearl barley

2 tsp. salt

2 cups sliced in two, grape tomatoes

1/4 red onion, small dice

1/4 cup sliced green onions

1/4 cup chopped parsley

Half of a red, yellow and orange bell pepper, diced

Combine 4 cups of water and the barley. Bring to a boil over high heat. Cover and simmer on medium low heat until barley is almost tender. Stir in 2 tsp salt and continue to cook until tender. Drain well; set aside to cool.

Toss in the remaining ingredients.

Dressing:

1/4 cup balsamic vinegar

2 shallots , chopped

2 cloves garlic, minced

1/2 cup olive oil

2 tsp. black pepper

1/3 cup Parmesan cheese

Salt to taste

Combine all the ingredients and whisk until emulsified. Toss with the barley mixture.

Chicken Pasta Salad

Chicken Pasta Salad

Salad Ingredients:

2 cups cooked cubed or shredded chicken

1/4 lb. linguine, cooked al dente in salted boiling water, drained

1/4 cup olive oil

1/2 cup grated Parmesan

1/4 tsp. garlic powder

1/4 cup sliced celery

1/4 cup julienned multicolored bell peppers

1/4 cup sliced green onions

1/4 cup sliced mushrooms

1/2 cup small broccoli florets

1/2 cup sliced black olives

1/2 cup thinly sliced peeled carrots

1 cup frozen peas, thawed

1/4 cup toasted sliced almonds

Dressing:

1/4 cup red wine vinegar

1/8 tsp. black pepper

1/4 tsp. salt

1/4 tsp. garlic powder

3/4 tsp. dried tarragon

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 tsp. Worcestershire sauce

1 1/2 tablespoons Dijon mustard

juice of 1/4 of a lemon

1/4 cup olive oil

1/4 cup water

Toss chicken and pasta with olive oil and cool. Add the Parmesan cheese and garlic powder; toss and refrigerate 1 hour.

To serve , add remaining salad ingredients and toss.

Dressing:

Combine the ingredients and whisk together until well combined. Pour over salad and toss thoroughly.

Penne with Artichoke Cream Sauce

Penne with Artichoke Cream Sauce

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  • 1 cup grated Parmesan
  • 2(8.5 oz.) can water packed artichoke quarters, drained
  • 1 shallot, diced
  • 2 clove garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cups heavy cream
  • salt and pepper; to taste
  • 1 lb. penne, cooked in salted water to al dente
  • chopped fresh basil to taste

directions

In a heavy bottomed pot saute the shallots and garlic in the butter and olive oil until fragrant. Pour in the heavy cream and bring to a boil. Continue to boil and stir often , be careful not to allow cream to boil over. Cook until sauce is reduced by half. Stir in the Parmesan and the drained artichokes. Toss with cooked al dente penne. Add basil to taste.