Madame Donna's Breast of Chicken with Garlic Emulsion and Risotto Cake

(Author’s Note: This article originally appeared on Gather in November 2006. Improvements were made to the recipe in the interim so the revised version appears below.)

Every now and then, an enticing recipe crosses my desk that I would love to serve immediately.  Since I'm not always prepared with fancy sauces and emulsions I must adapt the recipe in order to use it the same day.  While this sometimes compromises the character of the meal, it can also turn out as a delectable dish nonetheless.

The dish I prepared last night is a prime example of such a dilemma.  I found the recipe in a book entitled "Club Cuisine" by Edward G. Leonard near the end of 2006.

His recipe calls for a Brodo sauce that I did not have handy so I substituted a homemade chicken stock (reduced to the richness of a demiglace) that seemed similar to his Brodo.  I’ve found, since then, that regular homemade chicken stock suffices although it lacks the texture of a richer reduction sauce. I also employed a few other adaptations in my version of the recipe that I present here.

This recipe is easier than it appears to be if you make the Risotto cakes ahead. The risotto cakes hold up remarkably made one day in advance.  I also found that the Garlic emulsion does not suffer from being made ahead as well. Simply take care when you reheat it to avoid separation from occuring and be prepared to liven it again with a stick blender or small processor.  The results were pleasing, delicate flavors that everyone enjoyed.

Breast of Chicken with Garlic Emulsion and Risotto Cake
Accompanied with Artichokes, Sun Dried Tomatoes and Sweet Peas

Chicken:
4 boneless, skinless breasts of chicken, lightly pounded
2 Tablespoons olive oil
1 ½ teaspoons chopped thyme
Salt, to taste
Ground fresh pepper, to taste
3 Tablespoons Olive oil infused with sun-dried tomatoes

Risotto Cakes
(These can be made several hours in advance or up to one day ahead)
3 Tablespoons butter, unsalted
1 Tablespoon olive oil
1 bunch scallions or 1 small leek, thinly sliced and diced
1 cup raw short grain Italian rice (Arborio)
2 ½ cups Chicken Stock, HOT
2 Tablespoons chopped basil
¾ cup grated Asiago cheese or Parmesan cheese
4 Tablespoons whole butter, unsalted
4 Tablespoons cream
Kosher salt, to taste
Freshly ground pepper, to taste
As needed, butter for browning

Roasted Garlic Emulsion
1 cup garlic cloves
Chicken Stock as needed
2 Tablespoons honey
1 ounce unsalted butter
1/3 cup white wine (not a cheap one)
2 shallots, finely minced
1 ½ cups heavy cream
4-6 Tablespoons butter, unsalted, cold
Salt, to taste
Freshly ground pepper, to taste
2 Tablespoons extra-virgin olive oil

Vegetables
1 small jar marinated artichoke hearts, sliced
1 ½ cup petite peas, fresh if possible,frozen, not canned if fresh are unavailable
2 Tablespoons whole butter, unsalted
Kosher salt, to taste
1/3 cup sun dried tomatoes in oil

(Sometimes I add flame roasted red pepper strips too.)

1. Preparation for the Risotto Cakes

(If you have a pressure cooker, this process takes about 15 minutes)

Place the butter and oil in a heavy bottomed pan.  Add the scallions or leeks and cook until they soften.

Add the rice and cook 1-2 minutes until slightly toasted.  Add half of the HOT chicken stock.  Bring to a simmer, and cook slowly until all the liquid is absorbed.

Add the remaining chicken stock and cook until it is absorbed and the rice is tender but still slightly firm.

Fold in the basil, Asiago, butter and cream.  Season with salt and pepper.  Spread the mixture in and 8 inch by 8-inch pan evenly.  Cool in the refrigerator.

When ready to use, cut the chilled mixture into desire shapes (I used circles from a biscuit cutter).  Pan-fry the cakes in foamy browned butter with a touch of olive oil until golden on each side.

2. Preparation for the Garlic Emulsion:

Place the garlic in a small pan and cover to ¾ depth with chicken stock.  Add the honey and butter.  Bring to a gentle simmer and cook until the cloves are tender.  This takes about 10-12 minutes.  Remove garlic with a strainer and reserve the broth for later use.

In a saucepan, simmer the wine and shallots until reduced to about 1 ounce.

Add the garlic cloves to the wine reduction.  Add the cream and 2 ounces (about 2 Tablespoons) of the reserved garlic broth.  Simmer until the liquid reduces to half, about 20 minutes.

Puree the mixture with a hand blender, small food processor or upright blender, while slowly (and I mean slowly) adding the butter. 

Strain the emulsion and season with salt, pepper and olive oil.

3. Chicken Preparation:

Place the chicken in a bowl with the olive oil, sun dried tomato infused olive oil, thyme, salt, and pepper.  Toss to season evenly.

The chicken can be grilled or roasted to your liking.  I roasted ours on a rack over a pan for about 6-8 minutes at 425 degrees.  Then I lowered the temperature to 325 for another 8-12 minutes until the chicken juices ran clear.  Keep the chicken warm.

4. Vegetable Preparation:

In a sauté pan, combine the artichoke hearts, peas, butter, and sun dried tomatoes with the remaining reserved garlic/chicken broth.  Cook just until heated.

5. Plate Assembly:

Place the risotto cake in the middle of the plate.  Drizzle a slight amount of garlic emulsion.  Place the chicken breast atop the risotto cake.  Drizzle slightly again with garlic emulsion.

Distribute the vegetable medley around the outside of the plate.  Leave dollops of garlic emulsion between the vegetables and the centerpiece of chicken.  Serve immediately.