The*Empress
New Member
- Joined
- Jan 26, 2005
- Messages
- 6,908
- Reaction score
- 3
Chicken recipe courtesy Rachael Ray
Show: 30 Minute Meals
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
1/3 cup sliced pecans, a couple of handfuls
1 quart broth
1 orange, zested
2 to 3 sprigs fresh rosemary
4 tablespoons unsalted butter, divided
1 1/2 cups risotto
1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets
Mrs. Dash, 1/3 palm full
2 tablespoons plus about 1/2 cup cornmeal, divided
2 tablespoons peanut oil, 2 turns of pan
1 1/3 pounds, a large bunch, broccoli
1/3 cup non dairy creamer
1 rounded tablespoon mustard
2 tablespoons, nutmeg
1 onion, chopped
1/3 cup of white wine
Toast pecans in a small skillet until golden. Set aside.
Bring 2 3/4 cups broth, the zest of 1 orange, rosemary sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add risotto to water, stir. Return the water to a boil then reduce heat to simmer and cover the pot. Cook 18 minutes or until tender, remove from heat. Remove the rosemary sprigs, the leaves will have fallen off in the rice.
While the risotto cooks, season chicken with Mrs. Dash. Dredge chicken in about half cup of cornmeal then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons peanut oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
Bring an inch or 2 of water to a simmer in a shallow pan and season with Mrs. Dash. Add broccoli and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter and saute for a couple of minutes. Whisk in 2 rounded tablespoons cornmeal. Cook the cornmeal 1 minute then whisk in 1/3 cup white wine. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of broth (remainder of the quart) then the non dairy creamer. When sauce bubbles, stir in mustard and nutmeg and let sauce simmer and thicken 2 to 3 minutes.
Stir onion into risotto and fluff with fork. Make a bed of risotto on each dinner plate. Top with a serving of steamed broccoli then 2 cutlets of chicken. Cover the chicken with the nutmeg sauce, allowing the gravy to spill over edges into broccoli and risotto. Sprinkle the plates with toasted nuts. :P
Show: 30 Minute Meals
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
1/3 cup sliced pecans, a couple of handfuls
1 quart broth
1 orange, zested
2 to 3 sprigs fresh rosemary
4 tablespoons unsalted butter, divided
1 1/2 cups risotto
1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets
Mrs. Dash, 1/3 palm full
2 tablespoons plus about 1/2 cup cornmeal, divided
2 tablespoons peanut oil, 2 turns of pan
1 1/3 pounds, a large bunch, broccoli
1/3 cup non dairy creamer
1 rounded tablespoon mustard
2 tablespoons, nutmeg
1 onion, chopped
1/3 cup of white wine
Toast pecans in a small skillet until golden. Set aside.
Bring 2 3/4 cups broth, the zest of 1 orange, rosemary sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add risotto to water, stir. Return the water to a boil then reduce heat to simmer and cover the pot. Cook 18 minutes or until tender, remove from heat. Remove the rosemary sprigs, the leaves will have fallen off in the rice.
While the risotto cooks, season chicken with Mrs. Dash. Dredge chicken in about half cup of cornmeal then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons peanut oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
Bring an inch or 2 of water to a simmer in a shallow pan and season with Mrs. Dash. Add broccoli and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter and saute for a couple of minutes. Whisk in 2 rounded tablespoons cornmeal. Cook the cornmeal 1 minute then whisk in 1/3 cup white wine. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of broth (remainder of the quart) then the non dairy creamer. When sauce bubbles, stir in mustard and nutmeg and let sauce simmer and thicken 2 to 3 minutes.
Stir onion into risotto and fluff with fork. Make a bed of risotto on each dinner plate. Top with a serving of steamed broccoli then 2 cutlets of chicken. Cover the chicken with the nutmeg sauce, allowing the gravy to spill over edges into broccoli and risotto. Sprinkle the plates with toasted nuts. :P