Sunday, January 11, 2015


Serves 4

3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
4 garlic cloves, smashed
3 skinless, boneless chicken breasts halves
3 cup boiling water
1/4-cup dried Shitake Mushrooms
1-1/2-cups Royal Italian Superfine Arborio
3 cups chicken stock plus reserved mushroom water
1 onion, finely chopped
1 tablespoon fresh chives, chopped
1/2-cup dry white wine
1 cup fresh kale
1/4-cup Parmesan cheese, shredded
3 tablespoon butter
2 tablespoons cilantro, chopped
Sea salt and freshly ground black pepper to taste

1.   Combine 2 tablespoon oil, rosemary, and garlic in a zip-lock bag.
2.   Add chicken and marinate up to 4 hours or overnight in refrigerator.
3.   Combine 3 cups boiling water and mushrooms in a bowl; let stand 30 minutes.
4.   Strain through a fine meshed sieve over a sauce-pan, reserving liquid.
5.   Chop mushroom and set aside.
6.   Add chicken broth to mushroom liquid and simmer over medium-heat.
7.   Leave simmering until needed.
8.   Add reaming oil to a skillet over medium-high heat when sizzling.
9.   Add onion, chives and sauté for 4-5 minutes.
10.                Add chopped mushrooms and Arborio to skillet; cook 1 minute, stirring to coat.
11.                Add wine to skillet and cook 1 minute scraping pan to loosen browned bits.
12.                Add simmering hot broth to Arborio 1/2-cup at a time, stirring and allowing rice to absorb broth before adding the next addition of broth.
13.                It will take about 30 minutes total, reserving 1/2-cup broth.
14.                Stir in kale and cook for 2 minutes,
15.                Remove from heat and stir in 1/2-cup reserved broth, butter and cheese.
16.                Remove chicken from marinade; discard marinade.
17.                Season chicken with salt and pepper to taste.
18.                Heat a skillet coated with Pam over medium-high heat when sizzling.
19.                Add chicken and cook 4 minutes on each side.
20.                Place chicken on cutting board and let rest 5 minutes.
21.                Cut into thin slices.
22.                Spoon 1 cup Arborio in each bowl adding 1/3-cup sliced chicken.
23.                Top with fresh cilantro.

ENJOY DAN:                                           BON-APPETITE!!

No comments:

Post a Comment