Devon Creedy Carver Chicken with Asparagus

Spring Recipes

Pan Fried Breast of Creedy Carver Chicken served on Asparagus, Pea & Mint Risotto

Serves 4

Ingredients:

4 Creedy Carver Chicken Breasts from Tor to Tor; http://www.tortotor.co.uk

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