Spring Recipes Pan Fried Breast of Devon Creedy Carver Chicken served on Asparagus, Pea & Mint Risotto Serves 4 Ingredients: 4 Devon Creedy Carver Chicken Breasts 120g Risotto 50g Butter 4 Sliced Shallots 2 Cloves of Crushed Garlic ¼ Pint of White Wine 1 ¼ Pint of Chicken Stock ¼ Pint of Double Cream 1 Bunch of Asparagus 100g Peas 1 Sprig of Mint 50g Parmesan Cheese Method: Pre Heat Oven to 200oC 1: Sweat off Shallots & Garlic in Butter until they start to become transparent 2: Add Risotto on high heat and cook until it starts to stick. Then add White Wine followed by the Chicken stock (a little at a time) & set aside 3: Pan Fry the Chicken Breasts to colour, then place in the oven for 10 minutes or until cooked 4: Slice Asparagus & cook in a little Butter until it starts to soften, then add Cream & Risotto & allow to simmer for 5 minutes. 5: Finish the Risotto by adding Peas, Mint & grated fresh Parmesan 6: Divide the Risotto onto the plates and top with sliced Chicken Breast & finish with a drizzle of Lemon Oil |