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terrymcintire
 
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Default Roast Chicken Breast, Wild Mushroom Risotto, Black Truffles

* Exported from BigOven *

Roast Chicken Breast, Wild Mushroom Risotto, Black Truffles

Recipe By :ABC tv's Good Morning America, date unknown
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 ounces goat cheese
1 ounce black French truffles
4 whole chicken breasts --boned
2 tablespoon olive oil
Freshly-ground black pepper --to taste
1/2 cup port wine
1/2 cup reduced chicken stock
2 tablespoon unsalted butter - (1 oz) --(1 ounce)
1/2 cup peanut oil
1 medium onion - (1/2 lb) --minced fine
1 large garlic clove --minced
2 cups arborio rice
1 cup dry white wine
2 cups mushroom stock --heated
5 cups Chicken Stock --(see recipe),
heated
3 tablespoon olive oil
1/2 pound wild mushrooms --stems reserved
for stock
Salt --to taste
1/4 cup chopped peeled seeded tomato
4 tablespoon unsalted butter - (2 oz) --chilled, and
cut into small pieces
1/2 cup grated Parmesan cheese - (2 oz)
A large pinch chopped Italian parsley

Preheat the oven to 350 degrees.

In a small bowl, crumble the goat cheese and combine with 1 teaspoon
chopped black truffle.

Gently slip your fingers under the skin of each chicken breast, lifting
it slightly. Divide the cheese mixture and stuff some under the skin,
patting down to distribute it evenly.

Rub each breast with a little olive oil and season with salt and pepper
to taste.

Put chicken breasts skin-side down on a grill or sear in a sauté pan
until golden brown. Turn breasts to meat side and sear for 5 minutes
more. Finish cooking in 350 degree oven for about 10 to 15 minutes
until chicken breasts are done. Do not overcook.

Remove the chicken from the pan and keep warm. Pour out any fat that
may remain and deglaze the pan with port. Add the stock and reduce just
until the sauce thickens. Whisk in the butter and season with salt and
pepper to taste.

To Make the Risotto: In a medium-size heavy saucepan, heat the peanut
oil. Over medium-high heat, sauté the onion and garlic just to soften,
stirring all the while, 3 to 4 minutes. Add the rice and continue to
stir, using a wooden spoon, coating the rice with the oil and onion.

Deglaze with the white wine and cook until the liquid is absorbed,
stirring often. Pour in enough mushroom and/or chicken stock to cover,
about 3 cups, and cook, stirring often, until the liquid is absorbed.

Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms
are large, cut them into bite-size pieces and sauté over medium-high
heat just to soften, 3 to 4 minutes.

Pour 3 cups of stock into the rice, turn the flame to high, and stir in
a large pinch of salt and the tomatoes. Stir until almost al dente.
Stir in the mushrooms and the remaining 1 cup of stock, as necessary.
Remember that the risotto should be creamy, not runny. Remove from the
flame and vigorously beat in the chilled butter and 1/4 cup of the
Parmesan cheese until completely dissolved. Stir in the parsley, and
season with salt and pepper to taste.

For Presentation: Place one spoonful of mushroom risotto on heated
plate, top with grilled chicken breast and spoon a little of the sauce
over. Using a mandoline, thinly slice the remaining truffle and
sprinkle over each chicken breast. Serve immediately.

This recipe yields 4 servings.

Formatted for MC6 07-03-2001 by Joe Comiskey -


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at
www.bigoven.com. **

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