Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Butternut squash
1 lg Onion, chopped
3 oz Swiss cheese, grated
1 t Chopped parsley
1 t Chopped chives
1/2 c Butter
2 tb Olive oil
1/2 c Risotto rice
1/2 c White wine
2 c Chicken stock
1 1/2 lb Chicken breast, boneless,
-skinless, quartered
1/4 c Maple syrup
1/8 c Dried cranberries
Peel and grate the butternut squash. Melt half the
butter in a skillet and saute the squash and half the
onion together until translucent. Stir in the cheese,
parsley, and chives. Set aside. Heat the olive oil in
a saucepan over medium heat. Saute the remaining
onion. Add the rice and wine, stirring constantly.
Reduce. Add one and a half cups of the chicken stock,
one-half cup at a time, stirring until absorbed. The
rice is done when still slightly crunchy. Combine with
the squash mixture. Fry the chicken breasts in the
remaining butter a few minutes on each side. Add the
maples syrup, cranberries, and remaining chicken
stock. Cook for a few minutes over low heat, or until
the sauce is slightly reduced. Serve over the squash
risotto.
At the Casino of Montreal, chef Jean Pierre Curtat
mixes typical Quebec ingredients like dried
cranberries and maple syrup to main-course dishes. In
this recipe, I've substituted chicken breast for veal
sweetbreads.
