something chicken and prosciutto
with Sage and Mushroom Risotto
Tonights dinner perfectly balances elegance and comfort. Tender and juicy chicken is wrapped in salty, crisped prosciutto and finished with a sweet and tangy balsamic glaze that adds depth and a touch of sophistication. Paired with a rich, velvety mushroom risotto—infused with earthy mushrooms, shallot, and a hint of parmesan—this meal offers a harmonious blend of flavours and textures.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
227 g
Asperges
113 g
Champignons
¾ tasse(s)
Riz arborio
2 cs
Glaçage balsamique
(Contient: Sulfites Peut contenir : Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)
1 pièce(s)
Échalote
7 g
Sauge
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson, Noix, Sulfites)
1 pièce(s)
Concentré de bouillon de poulet
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
56 g
Petits pois
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient: Lait)
cs
Huile*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Line a plate with paper towels. Set aside.
- Heat a large pot over medium-high heat.
- When the pan is hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage.)
- Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
Reserve sage oil in the pan.
- Peel, then finely chop shallot.
- Thinly slice mushrooms.
- Pat chicken dry with paper towels. Season with salt and pepper, then wrap 2 slices of prosciutto around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep prosciutto on chicken!)
- Reheat pot froms step 1 over medium-high heat.
- When hot, add shallots, mushrooms and arborio rice. Season with salt and pepper. Cook for 2-4 min stirring often until lightly toasted.
- Add wine and cook for 30 sec to reduce.
- To the pot, add peas __ stock powder, 2 cups (4 cups) water and 1/4 tsp (1/2 tsp) salt.
- Bring to a simmer over high.
- Once simmering, cover and reduce heat to medium-low. (NOTE: The risotto should maintain a very gentle simmer; adjust the heat as needed).
- Cook for 16-20 min, removing the lid to stir occasionally, until almost all of the water has been absorbed.
- While risotto cooks, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry 3-4 min per side, until golden.
- Add balsamic glaze, flip chicken to coat. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 12-14 min, until cooked through.** Reserve glaze in pan.
- Stir parmesan and 1 tbsp (2 tbsp) butter into the risotto. Let stand, off heat, for 5 min. Season with salt and pepper.
- When chicken is cooked, remove from oven. Let rest for 3 min before slicing.
- Thinly slice chicken.
- Divide risotto between plates/ bowls.
- Top with chicken.
- Spoon remaining glaze over chicken.
- Sprinkle sage leaves overtop.
