What’s for dinner?
Pan Seared Chicken Breast with Artichokes, Feta & Kalamata Olives Tapenade, Wild Mushroom Risotto and Maple Glazed Carrots
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You will need 4 5-ounce chicken breasts (washed), ½ cup of all-purpose flour, salt and pepper to taste and 3 tablespoons of butter.
You will need 3 ounces of pitted Kalamata olives, 3 ounces of canned artichoke hearts, 3 ounces of crumbled feta cheese, 1¼ tablespoons of olive oil, and salt and pepper to taste.
You will need 3 tablespoons of olive oil, ½ cup of diced onions, 3 ounces of sliced button mushrooms, 3 ounces of sliced shitake mushrooms, 3 ounces of sliced portabella mushrooms, 1½ cups of Arborio risotto, 2 cups of chicken stock, 1 cup of heavy whipping cream, and salt and ground black pepper to taste.
You will need 6 large peeled carrots cut into strips, 4 tablespoons of butter, ¼ cup of maple syrup, 1 tablespoon of fresh thyme leaves, and salt and pepper to taste.
Heat up the oil in a large sauce pan. Add the onions and mushrooms and cook until transparent in color and the mushrooms are soft. Add the risotto and sauté for 4 minutes, stirring constantly. Add the chicken stock and keep cooking until the rice is almost tender, add the cream and season with salt and pepper to taste. Set the mixture aside.
Chop the olives, add the artichoke hearts and add them to a mixing bowl. Add the olive oil and mix well. Season with salt and pepper to taste. Set it aside.
Mix the flour, salt and pepper in a bowl. Dust the chicken with the seasoned flour, heat up the butter in a sauté pan, add the chicken and reduce the heat to medium low. Cook the chicken for about 5 to 6 minutes on each side until golden brown and the internal temperature reaches 160 degrees.
Heat butter in a heavy sauté pan over medium low heat. Add carrots, cover and braise, stirring occasionally, until the carrots are fork tender, about 10 to 15 minutes. Increase the heat to medium, stir in the glaze and lemon juice, cook for 2 more minutes, then season to taste with salt and pepper, add the thyme and mix well.
Set the carrots towards the middle of the plate, place the chicken over the carrots and add the risotto in the opposite side. Top with the tapenade.
This dish pairs well with: Oaked Chardonnay, medium-dry Riesling, Pinot Gris, Pinot Grigio, Sauvignon Blanc