Chicken Gabriel Recipe
Pistachios, Prosciutto, Shiitake Mushrooms, Madeira Cream Sauce, Jasmine Rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a saucepan, combine jasmine rice and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- 2
Sauté the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced shiitake mushrooms and sauté for about 5 minutes until they are golden brown. Season with salt and pepper. Remove from the skillet and set aside.
- 3
Cook the Chicken
In the same skillet, add the remaining olive oil. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
- 4
Prepare the Madeira Cream Sauce
In the same skillet, add Madeira wine and bring to a simmer, scraping up any brown bits from the bottom of the pan. Reduce the wine by half, then add heavy cream and stir to combine. Cook for an additional 3-4 minutes until the sauce thickens slightly. Add sautéed mushrooms and chopped pistachios, stirring to combine.
- 5
Assemble the Dish
Layer the jasmine rice on the plates, place the cooked chicken on top, and spoon the Madeira cream sauce over the chicken. Garnish with additional pistachios and serve with prosciutto on the side.
