Title: Pan-Fried Chicken Breast with Vanilla Risotto And a Vanilla
Categories: Food networ, Food5
Yield: 1 servings

8 oz Chicken breast
1 Shallot; finely chopped
1 Clove garlic; chopped
15 g Butter
25 g Arborio rice
200 ml Muscat wine
4 Asparagus spears; trimmed
-and
; blanched
350 ml Chicken stock
1 Plum tomato; seeded and
-chopped
30 g Fresh chervil
Fresh chives
Marscapone cheese
Seasoning
Basil oil

-------------------------------VANILLA SYRUP-------------------------------
350 ml Muscat wine
2 Shallots; chopped
1 Garlic clove; chopped
1/2 Vanilla pod
1 ts Coriander seeds; crushed

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.