Maple marinated Chicken with Candy Cap Risotto
- 4 chicken breasts, rinsed and patted dry
- 1/2 C maple syrup
- 3 strips bacon, chopped
- 1 medium shallot, minced
- 2 C hot water
- Candy Cap mushrooms, reconstituted and rough chopped
- 2 C vegetable or chicken broth
- 1 1/2 C arborio rice
- 2 T butter
- 1 t brown sugar
- salt and pepper
Heat 2 C water until at a boil and add the Candy Cap mushrooms to reconstitute. Let sit for 5 minutes, remove from water, rough chop and set aside.
In a small sauce pan over medium heat, add mushroom water and 2 C chicken or vegetable stock. Meanwhile, cook bacon until done and drain on a paper towel. Use bacon drippings to saute minced shallot then add the arborio rice and saute a few more minutes.
As the rice is cooking and using an outdoor grill, cook your chicken until done. Crumble cooked bacon.
To assemble your delicious dinner, start with a nice helping of Candy Cap Risotto, then a whole and sliced maple syrup marinated chicken breast and top with a bit of bacon. You'll think breakfast for dinner!