Grilled Chicken Breast With Shitake Mushroom Hash
by Bernie Kantak, Chef , Citizen Public House, Scottsdale, Arizona
Combined with tender, delicious Smart Chicken, the risotto, shitake hash, and truffle oil help transform this “ordinary” dish into an extraordinary culinary experience.
- 4 Smart Chicken boneless skinless breasts
- Kosher salt and pepper to taste
- 1 to 2 tablespoons blended olive oil
- 1 tablespoon truffle oil*
Preheat grill to high, about 400°F.
Season chicken breasts liberally with kosher salt and pepper. Allow the chicken to sit for about 45 minutes before grilling. Toss the chicken with a small amount of blended olive oil and place on grill. Cook for 3 minutes and turn a quarter turn to produce crosshatch grill marks. Cook another 3 minutes. Flip chicken over and repeat, grilling for a total of 12 minutes or until the internal temperature of the chicken reaches 165°F. Serve the chicken over Sweet Corn Risotto; top with Shitake Mushroom Hash and a few drops of truffle oil.
- Sweet Corn Risotto
- 6 cups chicken stock
- 1 cup sweet corn
- 2 tablespoons olive oil
- 1/2 pound carnaroli or Arborio rice
- 2 tablespoons white wine
- 2 tablespoons butter
Combine the corn and chicken stock in a blender and puree until smooth. Transfer the corn broth to a saucepot and simmer. In a separate saucepot over medium heat, sauté rice in olive oil for a few minutes. Once rice is translucent, add the wine. Continue to cook over medium heat while stirring, until the liquid is fully absorbed. Add 1 cup of hot corn broth to rice and stir until the liquid is absorbed. Once liquid is absorbed, add another cup of broth, stirring until the liquid is absorbed. Continue adding 1 cup of broth at a time until all the liquid has been used, or rice is cooked (about 20 to 30 minutes). Season with salt and pepper and finish by stirring in butter.
- Shitake Mushroom Hash
- 2 tablespoons olive oil
- 2 cups yellow onion, small dice
- 1 tablespoon garlic, minced
- 2 cups sliced button mushroom
- 2 cups sliced shitake mushroom
- 1 teaspoon fresh thyme
- 1/2 cup white wine
Heat a medium sauté pan over medium-high heat. Add olive oil, followed by the onions. Sauté until the onions start to turn translucent, about 3 minutes. Add the garlic, sauté 2 minutes, then add all of the mushrooms and thyme. Increase heat to high and stir mushroom mixture occasionally, allowing mushrooms to take a bit of color, about 3 minutes. Deglaze the pan by adding the wine, season with salt and pepper to taste.
Pairing: Go with a light pinot noir that has some earthiness and a little spice to complement the mushrooms.
Truffle oil can be found at some grocery or specialty foods stores.