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Receta Pan Fried Chicken Breast With Vanilla Risotto And A Vanilla
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Ingredientes
- 8 ounce Chicken breast
- 1 x Shallot, finely minced
- 1 x Clove garlic, minced
- 15 gm Butter
- 25 gm Arborio rice
- 200 ml Muscat wine
- 4 x Asparagus spears, trimmed and blanched
- 350 ml Chicken stock
- 1 x Plum tomato, seeded and minced
- 30 gm Fresh chervil
- Â Â Fresh chives
- Â Â Marscapone cheese
- Â Â Seasoning
- Â Â Basil oil
- 350 ml Muscat wine
- 2 x Shallots, minced
- 1 x Garlic clove, minced
- 1/2 x Vanilla pod
- 1 tsp Coriander seeds, crushed
Direcciones
- To make the vanilla syrup, place all the ingredients in a pan and simmer to reduce to a syrupy consistency, season to taste then strain.
- Pan fry the chicken breast in some butter and extra virgin olive oil and seasoning while cooking the risotto.
- For the risotto, sweat the onion garlic in the butter, then add in the rice and cook for about 3-4 min. Pour on the wine and a little stock. Stir, simmering till the rice has absorbed all the liquid. Add in more stock, as necessary, till the rice is tender and of a creamy consistency. Add in the stalks of asparagus, not the spears, which have been minced and a few Tbsp. of marscapone cheese.
- To finish the risotto add in the diced tomato, minced chervil, chives and some of the vanilla syrup and season well with salt and pepper.
- Spoon the risotto on to a plate and the sliced, cooked chicken on the top.
- Drizzle the remaining vanilla syrup around the plate with some basil oil.
- Garnish with the glazed asparagus tops and some fresh chervil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1346g | |
| Calories 1111 | |
| Calories from Fat 278 | 25% |
| Total Fat 31.3g | 39% |
| Saturated Fat 12.81g | 51% |
| Trans Fat 0.22g | |
| Cholesterol 148mg | 49% |
| Sodium 789mg | 33% |
| Potassium 2596mg | 74% |
| Total Carbs 75.3g | 20% |
| Dietary Fiber 8.7g | 29% |
| Sugars 4.52g | 3% |
| Protein 53.29g | 85% |
