Recipes

 Seared Chicken Breast with Fusion Rissotto

2 trimmed Chicken Breasts

3 TBS Canola Oil

3 TBS butter - unsalted

1 small onion (or more to taste) diced

2 cloves garlic minced

4 inch piece of fresh ginger root (use mcro plane or grater)

1/2 tsp Smoked Paprika powder (or regular)

1 1/2 cups of Abrorio rice or medium grained rice

1/2 cup of White wine

3 - 4 cups Kitchen Basics Chicken Stock

1/2 pound of mushrooms of choice (Shitake, white , crimini)

1 14 oz can of Coconut milk

Fresh Cilantro

Fresh Limes

SEE ADD INS FOR SOME GREAT IDEAS TO CHANGE THE RECIPE A LITTLE!

Method:

Heat 1/2 the oil and 1/2 the butter in a saute pan. Prepare the chicken by scoring accross the top of the breast with a knife forming  a diamond shape and sprinkling salt and pepper and paprika on top.

With a hot pan sear the top side of the breast for 4 minutes. When nicely brown turn over for another minute.  Remove from pan and place in a preheated 400F oven for about 12 - 15 minutes.

In the same saute pan .. pour off the excess burnt oils and butter and add a remainder oil and butter to refresh the pan.

Saute the onions and mushrooms until soft.

Add the grated ginger and garlic to the onions and mushrooms. Saute for 1 minute.

Add the rice to the pan and stir and toss well.

Add the wine to deglaze the pan and lift any nice font from the bottom of the pan.

Add 1cup of the warmed chicken stock and continue to stir.  The liquid will evaporate slowly - add another cup when nearly all the liquid is gone.

Add salt to taste at this point.

The total cook time will be approximately 22 minutes once the liquids are being added.

Now add the can of Coconut Milk and stir in until the rice is aldente and creamy.

Just before serving add the fresh chopped Cilantro and decorate with lime wedges.

Place the chicken breast on the side of the heaped risotto and decorate with limes and more chopped cilantro .... I like to squeeze some fresh juice over the chichen breast before serving as well.

Add ins:

You can add some nice Thai red curry paste with the onions and mushrooms ... about 1/4 - 1/2 tsp for added flavor   also just before serving you can add 1 cup of frozen green peas for additional color and flavor.

ENJOY !

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CallChefPaul / Aussie in the Kitchen, PCS
Certified Personal Chef and Member
United States Personal Chefs Association

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