A GARDENER'S WINTER PRAYER ~ 'THANKS FOR THE MEMORIES' / CHAMPAGNE CHICKEN with WILD MUSHROOMS & WINTER SQUASH RISOTTO

"Winter must be cold

for those with no warm memories."

~From the movie An Affair to Remember

~ Fond memories

CHAMPAGNE CHICKEN with WILD MUSHROOMS

~ Good... good ...good ...

thanks to 'memorable' old preserved 1987 recipe from Bon Appetit

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4 whole boned and halved chicken breasts

1 cup flour

coarse salt & fresh ground black pepper

1/4 cup clarified butter

8 oz. wild mushrooms (shiitake, oyster, or morels (if lucky)

or mixture of baby bellas and domestic

3 Tbsp. minced shallots

3 Tbsp. Madeira

1/2 cup Champagne plus SPLASH

1/2 cup heavy cream

4 oz. (room temp) unsalted butter

minced fresh thyme & additional fresh sprigs

minced fresh rosemary

• Preheat oven to 425-degrees. Grease large baking dish with butter or Pam.
• Pound chicken between sheets of waxed paper until 1/2 thick. Season with salt & pepper. Dredge chicken in flour, shaking off excess.
• Heat clarified butter in large skillet. Over medium-high heat, saute chicken in batches (do not overcrowd) until golden brown. Remove from heat.
• If necessary, add a bit more butter and saute mushrooms and shallots until limp. Add Madeira and ignite with flame. Add 1/2 cup Champagne and stock. Simmer until reduced by 2/3, about 10 minutes. Add cream, bring to boil, reduce heat and cook until slightly thick. Adjust seasonings.
• Plop chicken in oven and bake about 5 minutes. Add SPLASH of champagne and whisk in 1/4 cup butter, 1 Tbsp. at a time.
• Divide chicken among hot plates. Spoon sauce over. Garnish with fresh herbs and the extra sprig of rosmary. (4 servings)

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WINTER SQUASH RISOTTO

~ Remember ... some squash pieces should remain whole, the rest

melting into a golden hue.

4 Tbsp. unsalted butter

1 large chopped onion

1-2 cups diced peeled butternut squash

5 cups organic chicken broth (maybe a touch more)

1 1/2 cups Arborio rice

1/2 cup white wine

1/4 -1/2 cup grated Parmesan cheese

fresh minced parsley

• Melt 3 Tbsp. in heavy skillet. Over medium heat, saute onion until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook until squash is tender. Add rice and wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer (uncovered) until completely absorbed, stirring occasionally (about 30 minutes).
• Add 1/2 cup stock and stir until rice is tender and creamy, adding more if too thick. Mix in remaining butter and Parmesan cheese. Season to taste.
• When serving, top with fresh minced parsley. (4-6 servings)