The perfect dish if you’re trying to make something fancy and delicious for dinner today.
CAULIFLOWER RISOTTO WITH SEARED CHICKEN
Ingredients
2½ cups cauliflower, cut into small florets
4 chicken breasts
Salt to taste
Crushed black peppercorns to taste
2 tsps soy sauce
4 tbsps freshly chopped parsley + for garnish
4 tbsps olive oil
2 tbsps chopped garlic
2 medium onions, finely chopped
8-10 button mushrooms, sliced
3 cups vegetable stock
4 tbsps fresh cream
2 tbsps butter
60 grams parmesan cheese + for garnish
Micro greens for garnish
Method
1. Take chicken breasts on a plate, sprinkle salt, crushed black peppercorns, soy sauceand rub the mixture well on the chicken breasts. Sprinkle chopped parsley and rub well. Set aside for 15 minutes.
2. Heat 2 tbsps olive oil in a non-stick pan, add garlic, sauté for 30 seconds. Add onion and sauté till translucent. Add cauliflower and sauté well. Cook for 2-3 minutes.
3. Add mushrooms button, sprinkle salt and mix well. Cover and cook for 2-3 minutes.
4. Add vegetable stock and mix well. Cook till the most of the moisture is absorbed. Add fresh cream, butter and mix well.
5. Grate parmesan directly into the pan and mix well. Sprinkle crushed black peppercorns, mix well.
6. Cook till mixture is cooked and thickened. Take it off the heat.
7. Heat remaining olive oil in a non-stick shallow pan, place the chicken and cook on high heat for 2-3 minutes. Reduce the heat and cook till the chicken is completely cooked. Take it off the heat.
8. Place the prepared cauliflower risotto and chicken on a serving plate. Garnish with micro greens and grate parmesan cheese on top. Sprinkle chopped parsley and serve hot.
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