Description:

Wonderful and hardy

Source:

stevie z

Serves/Makes:serves 2 or more

Ingredients

• 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

Preparation

• 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.
• Rissoto:
• 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.

Comments

Great the next day wrap in tortilla.