| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Quebec |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Butternut squash |
| 1 |
lg |
Onion, chopped |
| 3 |
oz |
Swiss cheese, grated |
| 1 |
ts |
Chopped parsley |
| 1 |
ts |
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 |
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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