Chicken ForĂȘt
Basil parmesan egg-battered chicken breast over basil and Parmesan cheese risotto, with a sherry butter finish.
Box to Plate: 15 min.
Wine Suggestions: White - Pinot Grigio; Red - Burgundy
Ingredients:
oil
basil egg battered chicken breast
cremini mushroom
wilted spinach
risotto
parmesan
sherry cream sauce
heavy cream
Essentials Needed:
2 bowls
2 sauté pans
tongs
whisk or large fork
Oven safe pan or cooking sheet
Video:
https://youtu.be/_-NsusQs5dY
Steps:
- Preheat the oven to 400 degrees.
- Preheat the sauté pan on the stovetop over medium-high heat.
- Add the olive oil that is provided to the heated pan.
- Add pre-battered chicken breast into the heated sauté pan.
- Cook the chicken until golden brown, this will take three minutes for each side.
- Remove chicken from pan and place chicken in an oven-safe pan and cook in the oven for an additional 5 minutes.
- Reheat the sherry cream sauce in the same sauté pan that the chicken was seared in (there is no need to wash the pan before this step).
Starch Preparation: Risotto
Preheat the second sauté pan on the stove top to medium heat.
- Add the heavy cream, risotto, wilted spinach, and mushrooms into the pan once it's hot.
- Stir all contents until the cream reduces, this takes 3 to 4 minutes.
- Now finish the risotto with a topping of the grated parmesan provided
DESIGN YOUR PLATE
- Scoop risotto onto the center of the plate. Use a tablespoon to round the risotto into a round shape and pat down the top of risotto until flat.
- Remove chicken from the oven and place the fully cooked chicken on top of the risotto.
- Pour sherry cream sauce over the chicken from the fist sauté pan that was used to cook the chicken.
- Serve and enjoy!