Pan-Fried Chicken Breast with Vanilla Risotto And a Vanilla - BigOven 134845

Pan-Fried Chicken Breast with Vanilla Risotto And a Vanilla

Ready in 1 hour

Top-ranked recipe named "Pan-Fried Chicken Breast with Vanilla Risotto And a Vanilla"

Share it:

Try this Pan-Fried Chicken Breast with Vanilla Risotto And a Vanilla recipe, or contribute your own. "Asparagus" and "Chicken Breast" are two tags used to describe Pan-Fried Chicken Breast with Vanilla Risotto And a Vanilla.


Ingredients

Are you making this? 
4 Asparagus spears; trimmed
8 oz Chicken breast
15 g Butter
200 ml Muscat wine
; blanched
VANILLA SYRUP
350 ml Muscat wine
30 g Fresh chervil
Marscapone cheese
1 Garlic clove; chopped
1 ts Coriander seeds; crushed
350 ml Chicken Stock
25 g Arborio rice
2 Shallots; chopped
1 Clove garlic; chopped
Basil oil
1/2 Vanilla pod
Seasoning
1 Shallot; finely chopped
1 Plum tomato; seeded and
Fresh chives

Original recipe makes 1 servings

Servings  

Preparation

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 olive oil and seasoning while cooking the risotto. For the risotto, sweat the onion garlic in the butter, then add the rice and cook for about 3-4 minutes. Pour on the wine and a little stock. Stir, simmering until the rice has absorbed all the liquid. Add more stock, as necessary, until the rice is tender and of a creamy consistency. Add the stalks of asparagus, not the spears, that have been chopped and a few tablespoons of marscapone cheese. To finish the risotto add the diced tomato, chopped 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.

Calories Per Serving: 1361 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Pan-Fried Chicken Breast with Vanilla Risotto And a Vanilla. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Vanilla

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free