Name: Pan-Fried Chicken Breast with Vanilla Risotto And a Vanilla
Ingredients: 8 oz Chicken breast; 1 Shallot; finely chopped; 1 Clove garlic; chopped; 15 g Butter; 25 g Arborio rice; 200 ml Muscat wine; 4 Asparagus spears; trimmed and; ; blanched; 350 ml Chicken stock; 1 Plum tomato; seeded and chopped; 30 g Fresh chervil; Fresh chives; Marscapone cheese; Seasoning; Basil oil; 350 ml Muscat wine; 2 Shallots; chopped; 1 Garlic clove; chopped; 1/2 Vanilla pod; 1 ts Coriander seeds; crushed

The focal point of your discipline and correction must be your children seeing their utter inability to do the things which God requires unless they know the help and strength of God. Your correction must hold the standard of righteousness as high as God holds it… The alternative is to reduce the standard to what may be fairly expected of your children without the grace of God. The alternative is to give them a law they can keep. The alternative is a lesser standard that does not require grace and does not cast them on Christ, but rather on their own resources. Dependence on their own resources moves them away from the cross. It moves them away from any self-assessment that would force them to conclude that they desperately need Jesus’ forgiveness and power.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Food networ, Food5	1	servings

INGREDIENTS

8	oz	Chicken breast
1		Shallot; finely chopped
1		Clove garlic; chopped
15	g	Butter
25	g	Arborio rice
200	ml	Muscat wine
4		Asparagus spears; trimmed and
		; blanched
350	ml	Chicken stock
1		Plum tomato; seeded and chopped
30	g	Fresh chervil
		Fresh chives
		Marscapone cheese
		Seasoning
		Basil oil
350	ml	Muscat wine
2		Shallots; chopped
1		Garlic clove; chopped
1/2		Vanilla pod
1	ts	Coriander seeds; crushed

INSTRUCTIONS

VANILLA SYRUP
To make the vanilla syrup, place all the ingredients in a pan and simmer to
reduce to a syrupy consistency, season to taste then strain.
Pan fry the chicken breast in some butter and olive oil and seasoning while
cooking the risotto.
For the risotto, sweat the onion garlic in the butter, then add the rice
and cook for about 3-4 minutes. Pour on the wine and a little stock. Stir,
simmering until the rice has absorbed all the liquid. Add more stock, as
necessary, until the rice is tender and of a creamy consistency. Add the
stalks of asparagus, not the spears, that have been chopped and a few
tablespoons of marscapone cheese.
To finish the risotto add the diced tomato, chopped chervil, chives and
some of the vanilla syrup and season well with salt and pepper.
Spoon the risotto on to a plate and the sliced, cooked chicken on the top.
Drizzle the remaining vanilla syrup around the plate with some basil oil.
Garnish with the glazed asparagus tops and some fresh chervil.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God Answers Knee Mail”