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Recipe

Main Dish






Pan roasted chicken breast with rice and sauvignon blanc-carrot reduction

Although the ingredient list is somewhat lengthy, this delicious entrée goes together fairly quickly.

Executive Chefs Moriah Robison and Rayne Frey
Tabu Grill, Laguna Beach


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Ingredients

2 cups cooked black rice
2 chicken breasts with skin on
Salt and pepper, to taste
4 tbsp. olive oil, divided use
2 cups thinly sliced spring onions (such as leeks, green onions, scallions, garlic)
1/4 cup white wine
1 cup chicken stock
1/2 cup cream
1 tbsp. butter
1 pinch chopped fresh chives
Squeeze of lemon juice
Grated Parmesan cheese (optional)

Sauvignon blanc-carrot reduction
1 1/2 cups sauvignon blanc (or white wine of your choice)
1 1/2 cups carrot juice (fresh is best, but canned will suffice)
1 shallot, sliced
1 pinch peppercorns
2 sprigs thyme
1/4 cup heavy cream
1 lb. cold butter, diced
Salt, to taste
Squeeze of lemon juice

Instructions

Preheat oven to 450 degrees. Precook rice in simmering water until al dente, about 8 to 10 minutes. Strain and rinse with cold water until water runs clear; reserve.

Heat a cast iron or thick stainless steel pan over medium heat. Season chicken with salt and pepper, add 2 tbsp. olive oil to hot pan and place chicken skin side down. Cook 3 to 4 minutes or until golden brown. Turn chicken and place pan in the oven for an additional 8 to 10 minutes or until chicken reaches an internal temperature of 160 degrees.

In a sauté pan, sauté onions in remaining 2 tbsp. olive oil over medium heat until soft and golden brown, about 3 to 5 minutes. Deglaze with white wine. Add stock and cream. Simmer over medium heat, stirring constantly, until stock reduces and cream begins to thicken, about 4 to 6 minutes. Stir in butter, chives, lemon juice, salt and pepper to taste, and, if desired, Parmesan cheese.

For sauce: Meanwhile, combine wine, carrot juice, shallot, peppercorns and thyme in a saucepan. Reduce over medium heat until thick syrup forms, about 5 to 10 minutes. Add cream and bring to simmer. Slowly whisk in butter, stirring constantly to emulsify butter. Remove from heat and season with salt and lemon juice. Strain through a fine mesh strainer to remove shallots, peppercorns and thyme.

To serve: Spoon rice in the center of each plate and pour sauce around perimeter. Place chicken on top of rice.

Serves 2



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