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Breast of Chicken, Risotto Piemontaise

  • 3 chicken, 3 1/2 pounds average
  • Salt and Pepper
  • 2 eggs, beaten
  • 2 tablespoons Parmesan cheese
  • 1/4 cup butter
  • Risotto:
  • 1 onion chopped
  • 1/2 cup butter
  • 2 cups rice
  • 1 quart chicken broth
  • 3 tablespoons Parmesan cheese
  • Salt and pepper
to make the risotto, cook the onion in a saucepan in 4 tablespoons butter without browning it. Add rice and fry a little longer, stirring all the time. Add chicken broth, bring to the boiling point then simmer 20 minutes (be patient, you rascal). Add remaining butter in small bits and 1 tablespoon cheese. Mix completely. Cover pan and set aside and take a deep breath for 5 minutes to give the rice time to absorb the butter.
While the rice is cooking, remove the breast from the chickens and season with pepper and salt; dip into beaten eggs and roll, roll, roll in grated cheese. Place in pan with hot butter, cook slowly on both sides for about 10 minutes (be patient, you rascal). or until done. Pour rice into a serving dish, delicately sprinkle with remaining cheese, cover with the cooked chicken breasts and serve like a rascal with a smile on your face. Serves 6.
Submitted by Cassyjean - Torrington, CT May 28, 2009 17 min 35 min 52 min

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