Mushroom Stuffed Chicken Breast with Risotto and Carrot Roses, Lemon Butter Sauce
Ingredients
Ingredients:
- 6, 6-oz. boneless, skinless chicken breasts
- 3/4 lb assorted mushrooms
- 1 container of Bourson cheese (can substitute with cream cheese and garlic)
- 1 lg shallot chopped (can substitute a sweet onion or red onion)
- 3 medium carrots
- 2 cups risotto rice
- 4 cups chicken stock
- ½ cup shredded Parmesan cheese
- ½ lb butter
- 1/2 cup honey
Directions:
- Sauté mushrooms and cheese together with shallots and herbs; let cool.
- Slice chicken breast open and fill with stuffing; bake at 375 degrees for 35 minutes.
- Peel carrots and cut into rose shapes, about 3 per guest.
- Sauté in honey, 1 T butter and a little chicken stock until tender.
- Sauté rice in olive oil and chicken stock, adding stock 1 cup at a time.
- Stir until stock is incorporated. Finish with butter and Parmesan cheese.
- Slice chicken breast in half and serve on rice with 3 carrot roses.
Instructions
Lemon Butter Sauce
- ¼ cup chopped shallots
- 2 T chopped thyme
- 2 cups white wine
- ¼ cup heavy cream
- 1 lb soft, unsalted butter
- Juice of 2 lemons
Directions:
- Sauté shallots and thyme in white wine and reduce by ½.
- Add cream and reduce by ¾.
- Remove from heat and whisk in butter and lemon juice, season with salt and pepper if needed.
Notes
Yields 6