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:
  1. Preheat the oven to 400 degrees.
  2. Preheat the sauté pan on the stovetop over medium-high heat.
  3. Add the olive oil that is provided to the heated pan.
  4. 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.

  1. Add the heavy cream, risotto, wilted spinach, and mushrooms into the pan once it's hot.
  2. Stir all contents until the cream reduces, this takes 3 to 4 minutes.
  3. 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!