| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | American | Gma4 | 1 | Servings |
INGREDIENTS
| 5 | T | Unsalted butter |
| 1/2 | Onion, finely diced about | |
| 1/2 cup | ||
| 2 | c | Finely diced chanterelle or |
| other | ||
| mushrooms | ||
| 1 | c | Short-grain brown rice |
| 2 | c | Chicken stock or broth |
| 3 | Scallions, split and finely | |
| sliced | ||
| 1/2 | c | Diced country ham |
| 1 | Egg yolk | |
| 1/8 | c | Fresh white bread crumbs |
| 1/4 | c | Chopped parsley |
| Salt and freshly ground | ||
| black pepper | ||
| 4 | Boneless chicken breasts 5-6 | |
| ounce each | ||
| Oil for brushing | ||
| 1 | c | Creamy Chive Sauce, see |
| below | ||
| 2 | T | Oil |
| 2 | c | Chopped chicken bones |
| preferably necks | ||
| and backs | ||
| 1 | Onion, sliced | |
| 1 | t | Minced garlic |
| 1/4 | c | Dry white wine or vermouth |
| 1 | c | Chicken stock or broth |
| 1 | c | Heavy cream |
| 1 | t | Cornstarch |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | T | Chopped chives |
INSTRUCTIONS
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.
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