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:

  1. Sauté mushrooms and cheese together with shallots and herbs; let cool.
  2. Slice chicken breast open and fill with stuffing; bake at 375 degrees for 35 minutes.
  3. Peel carrots and cut into rose shapes, about 3 per guest.
  4. Sauté in honey, 1 T butter and a little chicken stock until tender.
  5. Sauté rice in olive oil and chicken stock, adding stock 1 cup at a time.
  6. Stir until stock is incorporated. Finish with butter and Parmesan cheese.
  7. 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:

  1. Sauté shallots and thyme in white wine and reduce by ½.
  2. Add cream and reduce by ¾.
  3. Remove from heat and whisk in butter and lemon juice, season with salt and pepper if needed.

Notes

Yields 6