Recipe for live Facebook cooking session -- Chicken with Balsamic reduction and mushroom risotto (servings for 2). Video here if you missed it.
Chicken with Balsamic reduction:
-2 chicken breasts
-2 tbs. olive oil
-2 tbs. white wine vinegar
-1 tbs. dried oregano
-1 tbs minced garlic
1. Combine all ingredients in a zip-top bag. Let marinate in the fridge, up to overnight.
2. Melt butter and olive oil in a warm skillet. Cook breasts several minutes on both sides, until outside browns and the inside is no longer pink.
3. In a separate sauce pan, heat 1/2 cup Balsamic vinegar and 1/2 tsp. sugar. Cook on medium-low for 20-25 minutes, until sauce is syrupy. Drizzle over chicken with a spoon.
-1 cup Arborio rice
-4 cups chicken broth
-1/2 cup white wine
-1 tbs butter
-1 tbs. olive oil
-1 tbs. anchovy paste
-6 oz. portobello mushrooms
-2 tbs. capers
-Basil, for garnish
-2 large cloves garlic (or 3 small cloves), minced
-1/4 cup onion, finely diced
-1/2 cup Parmesan or Italian cheese blend, shaved or shredded
1. In a pot, melt butter, then toast rice on medium-high, about 2 minutes, stirring frequently. You want your grains to develop tiny spots of brown (but not burn!).
2. Add white wine (room temperature) and stir until the liquid is completely soaked up.
3. Add 1/2-1 cup of the warmed chicken broth at a time. Broth can be warmed in a microwave-safe container in the microwave or a separate pan on the stove top, but it should be hot! After each addition of broth to the rice, stir the rice frequently and wait for the liquid to soak up before adding the next cup.
4. In a separate pan, heat olive oil and cook chopped onions until they are translucent and soft. Add chopped mushrooms, allow to cook down and brown for a couple minutes. Add minced garlic, capers and anchovy paste. Cook for a minute or two longer.
5. Mix the mushroom mixture in with the risotto when both are cooked. Stir in cheese! Season with salt and pepper, to taste.
For the salad made in the video:
1. Combine 1 tbs. Balsamic vinegar, 1 tbs. olive oil, a sprinkle of dried oregano and a small, finely minced garlic clove in the bottom of a salad bowl. Add salt and pepper to taste.
2. Whisk dressing then toss in a couple cups of mixed spring greens.