French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake

In my opinion, chicken is one of the tastiest meats in the world. Also, you can do almost any dish with it. You can put it in pasta, paella, or curried dishes. Chicken meat makes for some of the most amazing soups, too. Now when you pair it with something as delectable as tomatoes drenched in olive oil and pretty rice cakes, they sound healthily chic. Well, here is a French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake recipe for those who might be having chicken and risotto cravings out there.  The recipe title alone would make you positively hungry, don’t you think so?

Serves: 4

CHICKEN

4 French breasts of chicken
2 Tbsp olive oil
1 tsp chopped parsley
1/2 tsp chopped thyme
Salt
Milled peppercorns
As needed, Olive Oil Tomatoes

ROASTED GARLIC EMULSION

1 cup garlic cloves
As needed, Giancarlo’s Brodo
2 Tbsp honey
1 oz butter, unsalted
1/3 cup white wine
2 shallots, minced
1½ cups heavy cream
4–6 Tbsp butter, unsalted, cold
Salt
Freshly ground black pepper
2 Tbsp extra-virgin olive oil

RISOTTO CAKES

3 Tbsp butter, unsalted
1 Tbsp olive oil
1 leek, thinly sliced and diced
1 cup raw short-grain Italian rice (Vialone Nano)
2½ cups Chicken Brodo, hot
2 Tbsp chopped basil
2 Tbsp chopped parsley
3/4 cup shredded Asiago cheese
4 Tbsp whole butter, unsalted
4 Tbsp cream
Kosher salt
Freshly ground black pepper
As needed, clarified butter

ASSEMBLY

8 artichoke halves, prepared as in Grilled Sea Bass recipe
1/4 cup petite peas
2 Tbsp whole butter, unsalted
To taste, kosher salt
1/2 tsp minced fresh mint leaves
*Make the risotto cakes at least 3 hours or up
to 1 day before preparing the rest of this dish.

CHICKEN

1. Place the chicken in a bowl with the olive oil, parsley, thyme, salt, and pepper. Toss to season evenly.

2. Chicken can be roasted or grilled to your liking. I prefer placing the chicken on a rack over a pan and roasting for 6 minutes at 425ºF, then another 8–12 minutes at 325ºF, until the chicken is just done and the juice runs clear. Keep the chicken warm.

ROASTED GARLIC EMULSION

1. Place the garlic in a small pan. Cover to three-quarters depth with the brodo. Add the honey and butter. Bring to a gentle simmer and cook until the garlic cloves are tender, 10–12 minutes. Remove garlic cloves and reserve the broth.

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

3. Add the garlic cloves to the wine reduction. Add the cream and 2 oz of the reserved broth. Simmer until the liquid is reduced in half.

4. Puree the mixture with a hand blender while slowly adding the cold butter. Do not allow the emulsion to break.

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

RISOTTO CAKE

1. Place the butter and oil in a heavy-bottomed pan. Add the leek and cook until soft.

2. Add the rice and cook 1–2 minutes. Add half of the brodo, bring to a simmer, and cook slowly until all of the liquid is absorbed.

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

4. Fold in the basil, parsley, Asiago, butter, and cream. Season with salt and pepper. Spread the mixture on a small pan 1 to 1½ in. in height. Cool in the refrigerator overnight.

5. Cut the chilled rice mixture into the desired shapes. Pan-fry the cakes in clarified butter until golden brown on each side.

ASSEMBLY

1. In a saucepan, take the artichoke halves, peas, butter, and mint along with the remaining reserved broth and cook for 2–3 minutes until items are hot.

2. Place the risotto cake in the middle of the plate. Top with the chicken breast. Around the plate, distribute the peas, artichokes, and tomatoes. Lace the emulsion over the items on the plate from a squeeze bottle, or place spots of sauce around the plate.

Now this recipe is a bit tedious to prepare and would consume a lot of your time, too. To maybe remedy that, I suggest you read the entire French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake recipe once. That way, you would be able to estimate the work you might need to do. Then, make a list of all the ingredients you might need and make sure you have all of them before you start cooking. Lastly,  follow the recipe as it is written so that there’s less likelihood that you’d bungle the finished product.

7 Most Popular French Desserts

I love desserts. Who doesn’t? For the French, it is as important as the rest of the meal. In fact, for many people, it is the most anticipated part of dinner. Now here are the seven most popular French desserts you can try for those French dinner parties you might be planning with your fellow Francophile friends.

1. Tarte de Pommes a la Normande (French Apple Tart)

Recipe: allrecipes.com
This delicious tart is perfect for an after dinner with friends. I can just imagine me baking this for my girlfriends; that is, if I ever get my hands on an oven that works. Haha. But yes, I know a couple of gals who would love this tart, especially because of the almonds. It would even make a perfect treat over coffee or tea.

2. Charlotte Russe au chocolat (Chocolate Charlotte)

Recipe: allrecipes.com
If you know lady fingers, then you know this cake could only be delicious. Obviously I love lady fingers. And more than that, this cake also has chocolate! Yummy! And the recipe doesn’t really require a lot of work. But even if it did, if the end product is as delicious as this, who cares about the hard work. Right?

3. Éclair

Recipe: allrecipes.com
This one is actually one of my personal favorites, which may not really be saying much since I have a sweet tooth and I love almost all sweet things. Still, who could resist eclairs? I, and a lot of my friends, certainly can’t! Plus, if you put them all in a row, they would make a lovely presentation. Perfect for those after-dinner parties.

4. Madeleines

Recipe: allrecipes.com
As I’ve mentioned before, in another post, this mini cake owes part of its popularity to Marcel Proust’s book. But if you ask me, I think it owes a bit of its fame also to its scrumptious deliciousness. If you think I’m just exaggerating, then you have never tasted these sweet confections before, which means you are missing out on a pretty sweet gastronomic adventure.

5. Dessert Crepes

Recipe: allrecipes.com
I just love how these thin pseudo pancakes are so versatile. They can be paired with almost anything. And they are even more delicious when paired with fresh fruits and a dollop of whipped cream. Now, if you want a healthier treat, you could dispense with the cream and just have the fruits as filling. Fruits are, after all, full of fiber and vitamins. Either way, it sounds so yummy, doesn’t it? In fact, just thinking about them is making me hungry.

6. Chocolate Ganache Cupcakes

Recipe: foodnetwork.com
There has been some debate as to where ganache was really invented, in France or Switzerland. If you ask me, it doesn’t matter where it really came from. What matters is that it’s one of the most delicious things in the world. And you can put it as a filling or glaze to almost any pastry! Amazing, right? And the cupcake recipe here is so easy it’s adorable. More than that, I’m a big fan of coffee, chocolate, butter, and cream. So getting all of these tasty flavors in one yummy treat is, for me, pure indulgence. Just amazingly delicious!

7. French Meringues

Recipe: allrecipes.com
Now this one is an old favorite of mine. I’ve been eating these things even before I could read or write! I’m serious. These confections are very easy to prepare and they just melt in your mouth like dollops of snowflakes, only sweeter. And you could make them in different colors, too. You just add some drops of natural food coloring into the mix. But if you ask me, I prefer the white ones. I don’t know why but they look more delicious to me than the colored ones.

Do you love desserts as much as I do? Well then, try out some of these recipes and treat yourself to any of these sweet confections today.