ROASTED DIJON-BRUHED CHICKEN BREAST WITH HERB CRUST, SWEET POTATO AND ARUGULA RISSOTO

ROASTED DIJON-BRUHED CHICKEN BREAST WITH HERB CRUST, SWEET POTATO AND ARUGULA RISSOTO image

Categories Chicken

Yield 4 main course

Number Of Ingredients 18

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1 small sweet potato, cooked
4 bone-in chicken breast
Salt and freshly ground pepper
3 tbsp Dijon mustard
1/3 cup chopped mixed herbs, such as parsley, thyme and rosemary. Peux mettre aussi des herbes de Provence
RISOTTO
1 tbsp olive oil
1 small leek, white and green part only, cut into matchstick pieces
1 ½ cups sliced shitake mushrooms. (pleurottes aussi très bon. Par contre si utilise shitake sèche, les hydrater avant)
1 tsp chopped fresh thyme
chopped fresh rosemary
2 tbsp butter
1 ¼ cup arborio rice
1/3 cup chardonnay or other white wine
3½ to 4 cups of hot chicken broth
1 cup tightly packed arugula leaves, torn into pieces, sterm removed
¼ cup whipping cream
1/3 cup freshly grated Parmifiani Reggiano

Steps:

1. Preaheat oven to 425 F 2. Peel and dice sweet potato 3. Remove skin from breast. Place in a shallow roasting pan. Season with salt and pepper. Brush breast with Dijon mustoard and cover with fresh berbs, patting gently to adhere. 4. Roast in oven for 25 to 30 minutes or until meat thermometer registers 160 F. Removre form oven and let rest whil risotto finishes. 5. For risotto, heat oil in a large saucepan over medium heat. Cook leeks, mushrooms, thyme and rosemary, stirring, for 4 minutes or until softened. Transfer to a bowl. 6. Melt butter in a saucepan; add rice and cook, stirring, for 1 minute. Add chardonnay and cook until absorbed. 7. Add 1 cup hot stock bubbles gently and is absorbed slowly. Continue adding 1 cup stock at a time, stirring almost constantly, for 15 minutes. 8. Add sliced sweet potato and mushrooms mixture. Cook, stirring often, adding more stock when absorbed, until rice is just tender. 9. Add arugula and cream. Cook, stirring for 1 minute, until arugula is wilted. 10. Stir in Parmigiano and season with salt and pepper to taste. 11. Spoon sisotto into wide bowks and top with chicken.