Featured Recipe
Champagne Chicken
Ingredients
Champange Chicken
With Rissotto & Roasted Asparagus
INGREDIENTS
1 6 OZ CHICKEN BREAST - 1620315
6 ASPARAGUS SPEARS PREPARED - VP
1 OZ OLIVE OIL - 1436990
¼ TSP SALT -1443285
¼ TSP PEPPER - 1448265
¼ TSP GRANULATED GARLIC - 1447812
½ CUP CHAMPAGNE SAUCE - SEE RECIPE
1 CUP CHAMPAGNE RISOTTO - SEE RECIPE
Champagne Sauce
INGREDIENTS
¼ CUP OLIVE OIL - 1436990
2 TBL MINCED GARLIC - 2004001
1 LARGE ONION ROUGH CUT - 2003804
½ BOTTLE CHAMPAGNE
¾ QUART HEAVY WHIPPING CREAM - 0942087
1 TBL WHITE PEPPER -1448364
1 TSP SALT - 1443285
1 TBL CHICKEN BASE - 1415350
2 CUPS SHRED PARMESAN CHEESE - 1533595
2 TSP TARRAGON - 1448612
JUICE OF ONE ORANGE - 2009025
Champagne Risotto
INGREDIENTS
3 CUPS CHICKEN BROTH - 1415021
2 TBL BUTTER - 1545664
½ CUP DICED ONION - 2003804
¾ CUP ARBORIO RICE - DOT
¾ CUP CHAMPAGNE
¼ CUP SHREDDED PARMESIAN - 1533595
¼ TSP SALT - 1443285
½ TSP BLACK PEPPER - 1448265
Instructions
Champange Chicken With Rissotto & Roasted Asparagus
INSTRUCTIONS
PRE-HEAT CONVECTION OVEN TO 475 DEGREES.
TURN ON GRILL/ BROILER. PUT OLIVE OIL IN A MIXING BOWL. ADD ASPARAGUS AND COAT LIGHTLY MAKING SURE TO
COVER ALL PIECES. REMOVE FROM BOWL AND LAY OUT FLAT ON A BAKING TRAY. SHAKE THE SPICES OVER ASPARAGUS TO COVER. WHEN GRILL IS HOT, PLACE THE CHICKEN BREAST ONTO IT.
AFTER APPROXIMATELY 3 MIN, TURN THE BREAST ON GRILL TO GET NICE GRILL MARKS. AT THIS TIME, PLACE THE ASPARAGUS INTO PRE-HEATED OVEN. ROAST FOR APPROXIMATELY 5 MIN. {TIMES WILL VARY DEPENDING ON THE SIZE OF THE ASPARAGUS}
FLIP CHICKEN OVER AND COOK UNTIL DONE.
PLACE CHICKEN ON SERVING PLATE.
REMOVE ASPARAGUS FROM OVEN AND PLACE NEXT TO BREAST.
ADD RISOTTO. LADLE 4 OZ OF CHAMPAGNE SAUCE
OVER HALF THE CHICKEN.
Champagne Sauce
INSTRUCTIONS
IN A LARGE PAN ADD OLIVE OIL, GARLIC AND ONIONS.
SAUTEE UNTIL ONIONS ARE CLEAR. ADD CHAMPAGNE. REDUCE TO HALF. ADD CREAM, SALT, PEPPER & CHICKEN BASE. COOK UNTIL SAUCE THICKENS. REMOVE FROM HEAT AND RUN THROUGH A FINE STRAINER TO REMOVE THE ONIONS. RETURN SAUCE TO PAN AND ADD PARMESAN CHEESE, TARRAGON AND ORANGE JUICE.
Champagne Risotto
INSTRUCTIONS
IN A MEDIUM SAUCE PAN BRING CHICKEN BROTH TO A BOIL. REDUCE HEAT TO A SIMMER. YOU NEED TO KEEP THE BOTH HOT AS YOU ADD TO THE RICE. IN ANOTHER PAN, ADD 1 TSP BUTTER. ADD ONION AND COOK UNTIL TENDER. ADD THE ARBORIO RICE AND STIR TO COAT. CONTINUE TO STIR THE RICE FOR ABOUT 2 MINUTES MORE. ADD THE CHAMPAGNE AND SIMMER UNTIL THE LIQUID HAS NEARLY EVAPORATED. ADD ½ CUP OF THE HOT BROTH AND STIR UNTIL COMPLETELY ABSORBED. CONTINUE COOKING THE RICE ADDING THE BROTH ½ CUP AT A TIME ALLOWING EACH ADDITION OF BROTH TO BE ABSORBED UNTIL THE RICE IS TENDER BUT STILL FIRM AND THE TEXTURE IS CREAMY. APPROX. 20 MIN. REMOVE FROM HEAT AND ADD THE REMAINING BUTTER, SALT, PEPPER AND PARMesan CHEESE. STIR TO MIX FLAVORS.
SERVE WHILE HOT.
