Chicken Florentine on Mushroom Risotto

Chicken Florentine on Mushroom Risotto  

Chicken Florentine

Ingredients

• 3 Chix fingers Pounded

• TT fresh Spinach
• TT Chicken stock
• 1 garlic clove
• 2 tbs Butter
• TT Grated parm
• TT Olive Oil
•  TT Salt
• TT Pepper
• TT Oregano, Basil, Parsley
• Flour & egg batter
• TT fresh lemon

Directions

ü Pound out chix breast

ü Flour and egg batter

ü Sauté chicken and set aside

ü In same pan used for chix-

ü Sauté’ garlic,  spinach-season with S &P- and finish with fresh squeezed lemon juice, and fresh chopped parsley

ü Serve with risotto

Mushroom Risotto

Mise en place

• 2 Tbsp butter
• 1/2 cup mushroom sliced
• TT brandy
• 2-4 cups chicken or veggie stock
• 1 minced clove garlic
• 2 cups risotto 
• TT freshly grated Parmesan cheese
• TT Salt and freshly ground black pepper
• TT chopped fresh parsley 

METHOD

1 Bring stock to a simmer in a saucepan.

2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and garlic and sauté about 5 minutes . Add the risotto and stir to combine.

3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.