First of all I stole this recipe from Everyday with Rachael Ray. As always I tweeked it some. Also it is a 30 minute meal and it was really really made in 30 minutes. I was thrilled. | |||||||||||||||||||||||||||||||||||||||||||||||||||
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Before I post the directions I did edit this a little. I changed the pinch of cayenne to about a 1/4 teaspoon or more. I also added about 3 Tsp of poultry seasoning & 1/4 Tsp ground corriander seed becuse of the nice lemony flavor. I'll tell you where in the recipe, I will bold my changes.
1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes. (I eliminated this..seemed to hoity toity for me)
2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Add 2 Tsp poultry seasoning & corriander seed. Cook until creamy, stirring occasionally, about 18 minutes.
3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel (I increased this to 3 pieces of lemon peel) and cayenne (increased by a lot, I tasted it each time for flavor), I added salt, pepper and poultry seasoning to the cream to cut the sweetness over medium-low heat until slightly reduced, about 15 minutes. REMEMBER TO TASTE THIS BEFORE SERVING IT TO CHECK FOR FLAVOR. JUST BECAUSE THIS IS A RACHAEL RAY RECIPE DOESN'T MEAN YOU CAN'T TASTE IT AND CHANGE IT AND ADD THINGS.
4. Meanwhile, season the chicken breasts with salt and pepper, & poultry seasoning. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
5. In the nonstick skillet (I did it in the same skillet as my chicken which was not non stick), heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme (I used dry thyme because I accidentally grabbed rosemary at the store) into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.
THE MEAL TURNED OUT FANTASTIC. I DON'T EAT MEAT BUT I TASTED EACH ELEMENT ALONE AND TOGETHER. IT WAS ACTUALLY THE FIRST TIME IN ABOUT 5 YEARS THAT I HAVE WANTED TO EAT CHICKEN THE MEAL WAS THAT GOOD. THE LEMON CREAM SAUCE WITH CAYENNE BLEW MY DAMN MIND AWAY AND I DUNKED THE CHICKEN IN THAT AND THOUGH WHOAH THIS SHIT IS GOOD. THE COOLEST PART IS THE SAUCE WAS ALSO AMAZING ON THE ASPARAGUS AND IF YOU WANTED TO TURN THIS MEAL VEGETARIAN YOU COULD USE VEGGIE STOCK IN THE RISOTTO AND PORTOBELLO MUSHROOMS INSTEAD OF CHICKEN AND DAMN THAT CREAM SAUCE WOULD KNOCK YOUR SOCKS OFF ON SOME PORTOBELLO! OH YEAH YOU WOULD NEED TO ELIMINATE THE PANCETTA FROM YOUR PORTION OF ASPARAGUS!
I WOULD HIGHLY HIGHLY RECOMMEND USING THIS CREAM SAUCE ON SOME SALMON ALSO!
1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes. (I eliminated this..seemed to hoity toity for me)
2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Add 2 Tsp poultry seasoning & corriander seed. Cook until creamy, stirring occasionally, about 18 minutes.
3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel (I increased this to 3 pieces of lemon peel) and cayenne (increased by a lot, I tasted it each time for flavor), I added salt, pepper and poultry seasoning to the cream to cut the sweetness over medium-low heat until slightly reduced, about 15 minutes. REMEMBER TO TASTE THIS BEFORE SERVING IT TO CHECK FOR FLAVOR. JUST BECAUSE THIS IS A RACHAEL RAY RECIPE DOESN'T MEAN YOU CAN'T TASTE IT AND CHANGE IT AND ADD THINGS.
4. Meanwhile, season the chicken breasts with salt and pepper, & poultry seasoning. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
5. In the nonstick skillet (I did it in the same skillet as my chicken which was not non stick), heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme (I used dry thyme because I accidentally grabbed rosemary at the store) into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.
THE MEAL TURNED OUT FANTASTIC. I DON'T EAT MEAT BUT I TASTED EACH ELEMENT ALONE AND TOGETHER. IT WAS ACTUALLY THE FIRST TIME IN ABOUT 5 YEARS THAT I HAVE WANTED TO EAT CHICKEN THE MEAL WAS THAT GOOD. THE LEMON CREAM SAUCE WITH CAYENNE BLEW MY DAMN MIND AWAY AND I DUNKED THE CHICKEN IN THAT AND THOUGH WHOAH THIS SHIT IS GOOD. THE COOLEST PART IS THE SAUCE WAS ALSO AMAZING ON THE ASPARAGUS AND IF YOU WANTED TO TURN THIS MEAL VEGETARIAN YOU COULD USE VEGGIE STOCK IN THE RISOTTO AND PORTOBELLO MUSHROOMS INSTEAD OF CHICKEN AND DAMN THAT CREAM SAUCE WOULD KNOCK YOUR SOCKS OFF ON SOME PORTOBELLO! OH YEAH YOU WOULD NEED TO ELIMINATE THE PANCETTA FROM YOUR PORTION OF ASPARAGUS!
I WOULD HIGHLY HIGHLY RECOMMEND USING THIS CREAM SAUCE ON SOME SALMON ALSO!
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