Wednesday, December 29, 2010

Orange-Balsamic Glazed Chicken & Lemon Risotto

Orange-Balsamic Glazed Chicken
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried rosemary
  • 1/3 cup orange marmalade
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken stock
  • 2 scallions, whites and greens, finely chopped

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time.

Lemon Risotto
  • 1 quart chicken stock
  • 2 cups water
  • 1 tablespoon extra-virgin olive oil
  • 1 small to medium onion, chopped
  • 2 cloves garlic, finely chopped or grated
  • 1 cup Arborio rice
  • 2 lemons
  • 1/2 cup cooking white wine
  • 2 tablespoons butter, cut into small pieces
  • 1/2 cup grated romano cheese
  • 1 tablespoon dried basil
  • Salt and freshly ground black pepper

In a large pot, heat the stock and 2 cups water over medium low heat.

In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. When rice is cooked to al dente, stir in the butter, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

Things I learned from this recipe-
1. wal-mart totally represented and had arborio rice! they actually had all the "fancy" things that i needed for my next 3 recipes (Orange-Balsamic Glazed Chicken & Lemon Risotto, Pimiento Mac & Cheese and Citrus-Soy Chicken Stir Fry)...get it wal-mart! so don't be afraid to try to get funky items there... if you can find them there you can save a ton!
2. you don't have to add all of the chicken stock, just keep adding to keep the rice cooking until al dente and moist... i thought you did so my risotto turned out a little too soupy, but still good!

Rating: Very different but YUM

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