Grilled breast of chicken with old-fashioned sticky rice ca

1 servings

Ingredients

Quantity Ingredient
5 tablespoons Unsalted butter
½ Onion; finely diced (about
; 1/2 cup)
2 cups Finely diced chanterelle or other
; mushrooms
1 cup Short-grain brown rice
2 cups Chicken stock or broth
3 Scallions; split and finely
; sliced
½ cup Diced country ham
1 Egg yolk
⅛ cup Fresh white bread crumbs
¼ cup Chopped parsley
Salt and freshly ground black pepper
4 Boneless chicken breasts 5-6 ounce each
Oil for brushing
1 cup Creamy Chive Sauce; (see below)
2 tablespoons Oil
2 cups Chopped chicken bones; preferably necks
; and backs
1 small Onion; sliced
1 teaspoon Minced garlic
¼ cup Dry white wine or vermouth
1 cup Chicken stock or broth
1 cup Heavy cream
1 teaspoon Cornstarch
Salt and freshly ground black pepper
2 tablespoons Chopped chives

Directions

CREAMY CHIVE SAUCE

Melt 3 tablespoon of the butter in a 2-qt. saucepan over medium heat. Add the onions and mushrooms and cook for about 5 minutes, until the onions are softened and translucent. Add the rice and stir for 1 to 2 minutes until well coated with butter. Add the stock and stir, scraping the side of the pan to make sure all the rice is incorporated. Cover the pan and raise heat to a simmer. Lower the heat and cook for 25-30 minutes until all the liquid is absorbed and the rice is sticky.

Stir in the scallions, ham, egg yolk, bread crumbs, and parsley. Season with salt and pepper. Scrape the rice mixture into a shallow dish or tray, cover with parchment or waxed paper, and let cool to room temperature.

Refrigerate for 2 to 3 hours until cold. Shape the cold rice mixture into 4 large, oval patties, slightly larger than the chicken breasts. Lay them on a waxed paper-lined tray, cover, and refrigerate until ready to cook.

Prepare a charcoal or gas grill or preheat the broiler. Brush each chicken breast with a little oil and season with salt and pepper. Grill the breasts for 4 to 5 minutes on each side until cooked through. Set aside and keep warm. Heat the remaining 2 tablespoon butter in a large saute' pan. Add the rice cakes and cook for 2 minutes on each side, turning them carefully, until golden brown. Put a rice cake in the center of each serving plate.

Top with a grilled chicken breast. Spoon some Chive Sauce over each breast before serving.

Creamy Chive Sauce:

Heat the oil in a heavy skillet over high heat until smoky hot. Carefully add the chicken bones and saute' for 5 to 8 minutes, until well browned.

Remove the bones from the pan and pour off the oil, leaving a film of oil in the pan. Lower the heat to medium and add the onion and garlic. Saute' for 2 minutes more, being careful not to burn the garlic. Add the wine to the pan, raise the heat to high, and stir to deglaze the pan, being sure to scrape up any bits clinging to the pan. Add the chicken stock. Cook for 4 to 6 minutes until reduced to about 2 tablespoon Mix the cream with the cornstarch. Add to the pan and bring to a boil. Lower the heat and simmer for 4 to 5 minutes, stirring occasionally. Season with salt and pepper and strain through a fine strainer. Stir in the chives and serve right away.

Makes about 1 cup.

Copyright 1988 by Chef Larry Forgione, An American Place restaurant, New York City.

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Related recipes