This delicious spring-inspired chicken dish is a perfect recipe for impressing dinner guests.
Seared chicken supreme with ginger slaw and barley risotto
Ingredients:
- 4 chicken supreme (chicken breast with wing tip attached)
- 12 radishes
- 6 baby cucumbers
- 2 carrots
- 1 cup sunflower sprouts
- 1 cup pea sprouts
- 1 chunk fresh ginger
- 1 lime, zest and juice
- 1 cup barley
- 2 cups chicken stock
- ½ cup white wine
- ½ cup yogurt
- Salt and pepper, to taste
- Olive oil, to taste
Method:
Chicken
- In a hot pan, sear seasoned chicken flesh side down. Once golden brown, flip and roast 400F for 8 minutes.
- Remove from the oven and allow to rest.
Slaw
- Slice radish, cucumber and carrots as thin as possible.
- Place in medium-sized bowl with sprouts. Finely grate fresh ginger to taste, and add to bowl.
- Add lime juice, zest and olive oil to taste. Do not over dress, season with salt and pepper. Allow to rest.
Risotto
- In a medium-sized pot, toast barley in olive oil and deglaze with white wine.
- Then add chicken stock. Allow to simmer for 14 minutes.
- Finish with yogurt, salt and pepper.
- Place a small amount of barley in middle of plate, rest chicken off to the side, and then top with slaw.
Serves 4
Courtesy Randy Feltis