Preparing the Chicken
Stuff 1 Tbls of butter and 1 slice of lemon underneath the skin of each breast.
Combine fresh herbs, olive oil, and lemon juice. Pour over chicken breasts.
Season with black pepper.
Marinate chicken for 2-3 hours.
Heat salad oil in a sauté pan until very hot. Add chicken, skin side
down.
Season with salt.
Cook for 1 minute or until golden brown.
Turn and cook for 1 minute more.
Remove from pan and place on a wire rack in the oven at 275ºF for 25 minutes.
Golden Lentil Coulis
Heat butter in a sauté pan until hot. Add onions, celery, garlic, and
parsley and sauté for 7-10 minutes.
Add white wine, bring to a boil and reduce by half.
Add lentils and chicken stock, bring to a boil; then simmer for 15 minutes.
Remove from heat. Puree in a food processor.
If sauce is too thick, add a little more chicken stock to reach desired consistency.
Shrimp & Spinach Risotto
Heat butter in a pan. Add onions, celery, red pepper, and garlic.
Sauté for 8-10 minutes.
Add risotto, coating the pan evenly with the rice.
Reduce heat to low, add 1 cup of stock, and cook until the stock has been absorbed.
Repeat this process 4 times. With the last cup, add the spinach and shrimp.
When the last cup has been absorbed, stir in parmesan cheese and season to taste
with salt and pepper.
