Braised Chicken with Steamed Cauliflower and Edamama in Reduced Portobello Bisque

[Bob and Robin Young]

http://boisefoodieguild.blogspot.com

 

Well, I know we have some Portobello Bisque, chicken breasts, cauliflower and edamame. And maybe a light green salad. Match that with a good 2005 Vickers Vineyard Chardonnay - it really needs to cellar for another 5 years - and we've got a good dinner. So here's what we'll call it: "Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque". A little long, but it works. Really, it takes longer to write this than it does to make it. But have fun with making this, it will be well worth it. It sounds worse than it really is. Add a nice green salad with sliced tomatoes for color contrast. You will find the recipe for the Portobello Bisque elsewhere on this blog. If you can not find it, let me know and I will send you a copy. Cheers and Goot Essen!

"Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque"

Ingredients:
2 Chicken breasts
1 small Cauliflower, cut
1 cup Edamame
1 T Butter
2 T Olive Oil
1/4 cup Chardonnay

Directions:
1). Steam the cauliflower in water. After the cauliflower starts to soften, add the edamame. Turn off the heat and set aside.
2). Bring the Portobello Bisque up to room temperature.Braise the chicken breasts in 1 Tablespoon of butter and 2 Tablespoons of olive oil. When the breasts are cooked add the cauliflower and edamame. Drain them first. De-glaze the pan with the chardonnay.
3). Add two cups of the Portobello Bisque and heat through. To serve, lay down a bed of the vegetables and place a chicken breast on top. Top the breast with a little liquid and some solids. Serve with the wine and you have a 30-minute meal. Cheers!!