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- Wonderful and hardy
- stevie z
Serves/Makes:serves 2 or more
- 4 oz (112 grm). chicken, trimmed and skinned
- 2 cups (475 ml) rissoto
- 1 tbsp (15 ml). chopped garlic
- 2 oz (56 grm). panchetta (optional)
- 4 medium shitaki mushroom caps
- 2 oz (56 grm). canned artichoke hearts
- 2 medium roma tomato, cut and oven roasted
- 6-10 fresh snow peas
- 2 3 oz (84 grm) fresh spinach
- 2 cups (475 ml) white wine or chicken stock
- 5 tbsp (70 ml). olive oil
- 2 tbsp (30 ml). lemon juice
- salt and pepper
- 1 tbsp (15 ml). butter
- Trim and cut chicken into very thin strips.
- Add all the olive oil.
- Add the panchetta and brown.
- Add the garlic.
- When garlic starts to brown add chicken and mushrooms.
- Brown chicken and add artichoke and roma tomato.
- Add the fresh snow peas with the white wine.
- Add the lemon juice and butter.
- Simmer till sauce thickens to a creamy thickness.
- Use what you want to cook the rissoto with, but a 3 quarts (2850 ml) sauce pan will do.
- Add 2 tbsp (30 ml). olive oil to the sauce pan.
- When oil is hot (not smoking) add rissoto and brown lightly.
- Add chicken stock or water to cook--it will take some attension--add water until desired tenderness.
- Let sit for 10 minutes.
- Open and fold it to thicken.
- Place a small amount of rissoto on plate making a bed,place spinach into the middle and then scoop nice sized portion of chicken around the plate.
- Top with sauce from the pan.
- Great the next day wrap in tortilla.
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