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Рецепт Pan Fried Chicken Breast With Vanilla Risotto And A Vanilla

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Ингредиенты

Cost per recipe $28.87 view details

Инструкции

  1. 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.
  2. Pan fry the chicken breast in some butter and extra virgin olive oil and seasoning while cooking the risotto.
  3. 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.
  4. 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.
  5. Spoon the risotto on to a plate and the sliced, cooked chicken on the top.
  6. Drizzle the remaining vanilla syrup around the plate with some basil oil.
  7. Garnish with the glazed asparagus tops and some fresh chervil.

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%
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