Chicken – Page 12 – Seven Plates

Eat light but eat well. Enjoy your chicken recreated in a delicious salad of arugula, caramelized mushrooms and Feta Cheese. A squeeze of lemon juice and a drizzle of truffle oil make it a salad you will crave time and time again.

Ingredients

6 oz box of organic arugula, pre-washed

1/2 cup of shredded chicken

8 oz of sliced white mushrooms

2 Tbsp of butter

3 tsp of sugar

6 oz of Feta Cheese, crumbled

1 lemon, slice in half

1 Tbsp of truffle oil

In a hot skillet, melt butter and add mushrooms. Sprinkle the mushrooms with sugar. Stir and cook for 10 minutes over medium heat. You will notice that the mushrooms will start to caramelize when they develop a crusty brown coating. Remove from heat and let cool.

On a large serving plate, begin layering salad with arugula, chicken, mushrooms and crumbled Feta Cheese. Squeeze the juice of one lemon and finish with a drizzle of truffle oil.

If you made my recipe for Roasted Chicken and my recipe for Homemade Chicken Stock, you are well on your way to a fabulous dinner tonight… Chicken Risotto with Truffle Oil

Ingredients

2 cups of risotto

1 cup of shredded chicken

2 Tbsp of butter

1 Tbsp of olive oil

3 green onions, sliced

1 tsp of salt

1 tsp of thyme

3 tsp of garlic, minced

4 cups of chicken stock

1 cup of parmesan cheese

1 Tbsp of white truffle oil

In a large saucepan, melt butter over medium heat. Add olive oil, green onions, salt, thyme and garlic. Cook 3 minutes.

Add risotto. Stir until combined and cook another 3 minutes. Add one cup of chicken stock. Continuously stir until all liquid is absorbed. Add a second cup of chicken stock. Continuously stir until all liquid is absorbed. Repeat process two more times until all four cups of stock is absorbed. (You will notice that the risotto has doubled in volume and become creamy.)

Stir in chicken. Add parmesan. Cook 3 minutes. Serve.