something chicken and prosciutto
with Sage and Mushroom Risotto- Sulfites
- Lait
- Lait
- Moutarde
- Oeuf
- Sésame
- Blé
- Gluten
- Crustacés
- Soya
- Poisson
- Peut contenir des traces d’allergènes
- Noix
- Sulfites
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.
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
Non inclus dans la livraison
cs
Beurre non salé*
(Contient : Lait)
cs
Huile*
cc
Sel*
cc
Poivre*
Valeurs nutritionnelles
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.
