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Chicken Florentine w/Alaskan King Crab

The perfect chicken florentine served with Alaskan King Crab over a bed of risotto.

Recipe compliments of Chef Chai: www.chefchai.com - Please visit Chef Chai's website!


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Prep Time: 30 | Cook Time: 40 | Ready In: 70
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Serves 4  

  • 4 pieces Chicken Breast (6-8 ounces each)
  • 8 tablespoons olive oil
  • 1.5 tablespoons Balsamic Vinegar
  • 2 tablespoon chopped garlic
  • 8 cups Risotto
  • 2 cups spinach
  • 1 tablespoon butter
  • ¼ tablespoon chopped garlic
  • dash of lemon juice and white wine
  • 4 piece of Alaskan king crab meat (2 ounces each)
  • 1 tomato diced
  • Italian Parsley for garnish
Risotto
  • 3 tablespoons of olive oil
  • 1 tablespoon of chopped fresh leek
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of chopped shallot
  • 4 cups of Arborio rice
  • ½ cup of dry white wine
  • 6-8 cups chicken stock
  • 1 cup of fresh green peas
  • 1 cup of mushroom slices
  • Zest of one lemon
  • 1 cup of heavy cream
  • 1 cup shredded Parmesan cheese
  • 1 cup of unsalted butter
  • salt and pepper to taste
Order Chef Chai's Island Bistro CookbookThe Island Bistro Cookbook, a collection of over 90 recipes from the award-winning chef's restaurants, Singha Thai Cuisine and Chai's Island Bistro. In The Island Bistro Cookbook, Chaowasaree not only serves up delicious recipes, but offers his personal insights on the dishes and lets the reader in on his experiences as a chef, which have run the gamut from owning his own restaurants to serving up Kentucky Fried Chicken on the Big Island

Cooking Process:

Marinate chicken in olive oil, balsamic vinegar and garlic for an hour.

Sear off chicken in olive oil add salt and pepper until nice and brown about two minutes on each side

Heat up pre-cooked risotto, Set aside

In another pan with medium heat, sauté spinach with garlic butter for 10 seconds, deglaze with white wine and lemon juice, set side

Heat up Alaskan King Crab meat with a little of fish stock of chicken stock

For plating:  add Risotto on bottom, then chicken, then spinach, crabmeat in form mold, then on top.   Garnish with diced tomato, and parsley

Risotto:

In a medium high heat pan or a sauce pot sautéed shallot, garlic and leek with olive oil for a minute just to sweat it then add Arborio rice, cook for another minute then add white wine, and slowly add shrimp or chicken stock and keep stirring to prevent from the rice stick to the pan and burn., until the rice is cook about 90% this may take up to 10-15 minutes

Add green peas, mushroom, crabmeat and heavy cream.  Cook until the cream is evaporated then adds butter, Parmesan cheese and lemon zest.  Season with salt and pepper to taste and cook for a few seconds and turn the heat off.

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