Chicken (gf) Recipe

Prepare and sear

Pat chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear without moving for 4 minutes until golden brown. Flip and add 1 tbs unsalted butter, spooning melted butter over the chicken for 1–2 minutes. Reduce heat to medium, and cook until internal temperature reaches 155–160°F (68–71°C), about 5–8 more minutes depending on thickness.

Finish and rest

Remove chicken to a warm plate, tent loosely with foil and rest for 5–7 minutes (carryover will bring temperature to 165°F). Reserve pan and fond for pan jus.

Prep stock and mushrooms

Keep the 5 cups of stock warm in a saucepan over low heat. In a separate large sauté pan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the chopped wild mushrooms and 1 tsp thyme and sauté until they release liquid and begin to brown, about 5–7 minutes. Season with a pinch (about 1/4 tsp) salt and set mushrooms aside.

Sweat aromatics and toast rice

In the same pan, add another 1 tbs butter and the minced shallot and 2 cloves garlic. Sweat for 2–3 minutes until translucent and fragrant but not browned. Add 1.5 cups arborio rice and toast, stirring, for 1–2 minutes until edges of grains are translucent.

Deglaze and cook risotto

Pour in 1/2 cup dry white wine, stir until mostly absorbed. Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for about 18–20 minutes until rice is creamy and al dente.

Finish risotto

When rice is just tender, stir the sautéed mushrooms back in along with 1/2 cup grated parmesan, 1 tsp white balsamic vinegar, 1 tsp salt, and 1/2 tsp black pepper. Stir vigorously off the heat and add an extra small knob of butter if needed to make it glossy. Adjust seasoning to taste. Keep warm.

In a small saucepan or skillet, warm 2 tbs olive oil over low heat. Add the thinly sliced garlic and cook gently until fragrant and just softened, about 1 minute—do not brown. Add the chopped sundried tomatoes and 1/4 tsp red pepper flakes. Cook gently for 2–3 minutes to meld flavors. Stir in 1 tbs chopped fresh basil, remove from heat and keep warm. If using oil-packed tomatoes, use some of that oil for extra flavor.

Make pan jus

Return the skillet used for searing chicken to medium-high heat. Add 1/4 cup dry white wine to deglaze, scraping up browned bits (fond) from the pan. Let reduce by half, then add 1/2 cup chicken stock and simmer until slightly reduced and saucy, about 3–5 minutes. Whisk in 1 tbs cold cubed butter off the heat to emulsify the sauce. Stir in 1 tsp white balsamic vinegar and season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Plate and garnish

Spoon a generous portion of wild mushroom risotto onto each warmed plate. Slice each rested chicken breast on the bias and place on top of the risotto. Spoon sundried tomato confit alongside or over the chicken. Drizzle pan jus around the risotto and chicken. Finish with fresh basil leaves scattered over the dish. Taste and add additional cracked black pepper or a tiny splash more white balsamic if desired.