Pollo Della Casa Recipe

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2-inch. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Measure and prepare all ingredients: warm the chicken stock for the risotto, zest and juice the lemons, clean and tear oyster mushrooms, mince shallots and garlic, cut cold butter into tablespoon pieces for sauce finish.

Sweat shallot and toast rice

In a medium saucepan over medium heat, melt 1 tbsp butter with 1 tsp olive oil. Add 1 minced shallot and sweat until translucent (2–3 minutes). Add 1 cup Arborio rice and stir to coat the grains for 1–2 minutes until edges look translucent.

Deglaze and simmer

Pour in 1 cup dry white wine and stir until mostly absorbed. Reduce heat to medium-low. Add warmed chicken stock, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for about 18–20 minutes until rice is creamy and al dente.

Finish risotto

When rice is just cooked, stir in 1 tbsp grated Parmigiano-Reggiano, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste. Keep risotto warm on very low heat, stirring occasionally.

Dredge and sear chicken

Lightly dredge the seasoned chicken breasts in 3 tbs flour, shaking off excess. In a large skillet over medium-high heat, warm 2 tbs olive oil. When hot, add the chicken and sear 3–4 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a warm plate and tent with foil to rest.

Sauté mushrooms

Reduce heat to medium and add 2 tbs unsalted butter to the same skillet. Add the 8 oz oyster mushrooms and cook, stirring, until they release moisture and become golden, about 4–5 minutes. Add the minced shallot and 2 minced garlic cloves and cook 1–2 minutes until fragrant.

Deglaze and build sauce

Pour 1 cup dry white wine into the skillet to deglaze, scraping up browned bits. Reduce by about half (2–3 minutes). Add 1 cup chicken stock and bring to a simmer, reducing slightly for 3–4 minutes until sauce is slightly thickened.

Add caper berries and lemon

Stir in 3 tbs caper berries (drained), 3 tbs fresh lemon juice and 1 tsp lemon zest. Simmer 1–2 minutes to combine flavors.

Finish with butter and herbs

Remove skillet from heat and swirl in the 2 tbs cold unsalted butter, one piece at a time, to emulsify the sauce into a glossy lemon-butter finish. Return the chicken briefly to the pan to warm and coat with sauce (about 30 seconds). Stir in 2 tbs chopped parsley, adjust salt and pepper to taste.

Spoon a bed of lemon Parmigiano risotto onto each plate (about 1/2 cup risotto per serving). Place 1/2 lb equivalent of chicken per 2 servings—adjust as serving size below—sliced or whole atop the risotto.

Spoon oyster mushroom and caper berry lemon-butter sauce over the chicken and around the risotto. Finish with a drizzle of 1 tsp extra-virgin olive oil, a sprinkle of microgreens or parsley, and a lemon wedge on the side.

Serve immediately while hot.