INGREDIENTS

INSTRUCTIONS

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.

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