Recipe for the week of May 13-17, 2024
**Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Season with chicken salt, pepper, and Italian seasoning.
In a large skillet, heat oil over medium-high heat, add chicken and sear until golden brown, 6-8 minutes per side. Set it aside.
To Make the Sauce
In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add heavy cream, chicken broth, tomato paste, and Parmesan cheese. Mix well until smooth and bring the sauce to a simmer over medium heat, about 3-4 minutes.
Stir in spinach and sun-dried tomatoes and cook until the spinach has wilted, about 1 minute.
Return the chicken to the skillet and spoon some sauce over to coat. Let the chicken simmer in the sauce until the sauce has thickened to a desired consistency, about 3-4 minutes. Season with salt to taste.
To Make the Rice
Heat oil in a large pot over high heat. Add the mushrooms and cook for 5 minutes until golden. Season with salt and pepper then some butter as well as the onions and garlic.
Add rice and a splash of broth. Mix the brown stuff on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add the remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid.
Remove from the heat and season to taste with lemon juice and freshly ground black pepper.
MASTERS CLASSES ONLY
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, or until fragrant but not at all browned. Add the spinach and salt and cook, tossing, for 1 to 2 minutes, or until the spinach is just wilted.
Remove from stove, remove lid, toss in scallions. Fluff rice using a fork or wooden spoon. Serve!