Chicken with Risotto

Method

1. For the sautéed peas: On medium-high heat, place a sauce pot filled 3/4 up with water. Once the water starts to boil, add the peas in. Cook for a few minutes until the peas are still slightly crunchy.
2. Drain the peas and place them in a small pan, on medium-high heat with butter. Sauté the peas until well cooked, then season them with salt and pepper.
3. For the risotto: In a medium sized pot, sweat the onions on medium-low heat with 1 tbsp of butter, and a sprig of thyme, until the onions are translucent.
4. Add the minced garlic and the remaining butter, and continue to sauté the mixture until the onions are slightly brown, but not caramelized.
5. Turn the heat up to medium heat, and add in your Arborio rice. Let the rice toast for about 1 minutes, or until the rice starts to pop. Add in your white wine, and let reduce until almost all the liquid has disappeared.
6. Add the chicken stock to the rice in increments of about a 1/4 cup, reducing the liquid until it’s almost disappeared each time.
7. Once the rice is fully cooked, stir in the Parmesan cheese.
8. For the pan seared chicken breast: Preheat the oven to 450 F. Heat a medium sized skillet on medium-high heat. Season the chicken breasts with salt and pepper.
9. Drizzle in the peanut oil, then place the chicken breasts in the pan, searing each side until a golden brown crust is formed.
10. Put the thyme, garlic, and butter in the pan, and baste the chicken for 1 minute.
11. Finish the chicken in the oven for around 4 minutes. (Keep an eye on the chicken, as depending on the size of your chicken breasts, the cooking time may vary.)
12. For the chicken jus foam: In a small sauce pot, heat the chicken stock with a pinch of salt and pepper, until it boils. Transfer the stock into a deep bowl.
13. If using soy lecithin: Add the soy lecithin to the stock, and carefully blend with a hand blender until the mixture foams.