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Pan-fried Chicken Breast with Jerusalem Artichoke Risotto and Roasted Vegetables

Poached and pan-fried chicken served with a creamy Jerusalem artichoke risotto, honey-glazed roasted root vegetables, and fresh pea shoots.

ChickenDinnerRoot VegetablesRisottoJerusalem Artichoke
Estimated Nutrition
Calories
1241
kcal / serving
2482 kcal total
Carbs
99.3g
per serving
198.6 g total
Fat
69.2g
per serving
138.4 g total
Protein
55.3g
per serving
110.5 g total
Cook Time
50
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Sherry Vinegar
Dairy
25
g
Butter
slightly salted
50
g
Butter
for risotto
50
ml
Double Cream
4
tbsp
Parmesan
freshly grated
GrainsCereals
250
g
Risotto Rice
Liquids
2
l
Chicken Stock
Meat
1
piece
Chicken
Label Anglaise, legs removed
NutsSeeds
1
bulb
Garlic
whole bulb
1
handful
Thyme
fresh
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
handful
Chive
fresh, finely chopped
1
handful
Rosemary
fresh
3
piece
Garlic
cloves
OilsFats
2
tbsp
Olive Oil
2
tbsp
Extra Virgin Olive Oil
Other
2
tbsp
Honey
clear
Vegetables
300
g
Jerusalem Artichoke
thinly sliced
200
g
Baby Carrot
200
g
Baby Turnips
1
punnet
Pea Shoot
small

Method

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