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Chicken Chardonnay with Dill Risotto
MagicalButter
4
Ingredients
4– 6 Boneless, Skinless Chicken Breasts
5 Eggs (beaten)
6–9 Tablespoons all-purpose Flour
1 1/2 Teaspoon Ground Pepper, divided
6 Tablespoon Extra Virgin Olive Oil
1 1/2 cup Chardonnay
5 cups Heavy Cream
1/2 cup Fresh Lemon Juice
10 Cloves Garlic, minced
3 cup Sliced Baby Bella Mushrooms
1 1/2 Teaspoon Dried Thyme, Rosemary
4 cups Dill
8 Tablespoons MagicalButter
8 Tablespoons Magical Oil
1 Shallot
1 1/2 Cups Arborio Rice Uncooked
2 Teaspoons Thyme
1 Cup White Wine
4 Cups Chicken Broth
1 Cup Parmesan cheese
1 Teaspoon Paprika
Chopped Parsley
MagicalButter Machine
Directions
Preheat oven to 350°F.
Mix flour, and ¼ teaspoon pepper in a small shallow pan.
Place egg white in a second small shallow pan and beat lightly. Dip each chicken breast in the egg white and then in the flour mixture.
Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes.
Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until chicken is done. Remove chicken from pan, cover and keep warm.
Return the pan to medium-low heat. Add the chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the 6 cloves minced garlic and cook for about 30 seconds.
Add 6 tablespoons of Magical Butter along with the lemon juice, remaining pepper, thyme, herbs and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in heavy cream.
In a medium sauce pan, bring the chicken broth & 4 tablespoons Magical Oil to a boil. Reduce heat to medium to keep the broth warm.
In a large pot, melt 4 tablespoon of Magical Butter over medium heat. Add the finely chopped shallot and cook for 2-3 minutes. Add the minced garlic and cook for an additional minute.
Add the Arborio rice and toast for 2-3 minutes.
Season with 4 tablespoons dill and thyme. Add the white wine and cook until the wine has fully evaporated. (Approximately 2 minutes)
Add the chicken broth to the rice a half cup at a time; stirring constantly. Once the broth is absorbed into the rice, add an additional half cup of broth. Continue adding broth until all the broth is used. (This should take approximately 20 minutes.)
The risotto is done when you are able to drag your spoon through the rice and it separates for a moment before slowly flowing back into the open space.
Remove from the heat and stir in 1 tablespoon of Magical Butter and grated parmesan cheese. Season with paprika, fresh chopped dill. Garnish with chopped parsley and serve immediately with chicken Chardonnay . Place the chicken on warm plates. Pour sauce over chicken and serve immediately, garnish with dash of lemon and fresh chopped dill.
