| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Quebec |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Butternut squash |
| 1 |
|
Onion, chopped |
| 3 |
oz |
Swiss cheese, grated |
| 1 |
t |
Chopped parsley |
| 1 |
t |
Chopped chives |
| 1/2 |
c |
Butter |
| 2 |
T |
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 |
INSTRUCTIONS
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. Source:
Americas, September, 1995 Posted to MealMaster Recipes List, Digest
#152 Date: 01 Jun 96 16:15:59 EDT From: Linda
<72752.746@compuserve.com>
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