Ingredients

• 4 (6-ounce) boneless, skinless chicken breast halves
• 3 ounces goat cheese
• 2 teaspoons unsalted butter
• 1 1/2 teaspoons minced chives
• 1 teaspoon minced parsley leaves
• 1/4 teaspoon minced fresh thyme leaves
• 1/4 teaspoon fresh lemon juice
• 1/4 teaspoon minced garlic
• Salt
• Freshly ground black pepper
• 1 cup all-purpose flour
• 1 tablespoon Essence. recipe follows
• 1 large egg
• 2 teaspoons water
• 1/4 cup clarified butter or vegetable oil
• Mushroom Risotto, recipe follows, if desired
• Julienned carrots, accompaniment, recipe follows
• Chopped fresh parsley, garnish

Directions

Mushroom Risotto:

5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth

1 tablespoon olive oil

2 tablespoons unsalted butter

1/2 cup finely chopped shallots

1 teaspoon minced garlic

12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired

2 cups arborio rice

1 teaspoon chopped fresh thyme

1 cup dry white wine

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup heavy cream

1 cup finely grated Parmesan

2 teaspoons chopped fresh parsley leaves

1 to 2 teaspoons truffle oil, optional

4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.

Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.

Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.

Homemade Chicken Stock:

1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)

2 ribs celery, roughly chopped

1 large carrot, roughly chopped

1 large yellow onion, peeled and quartered

1 head garlic, cut in 1/2 horizontally

Mushroom stems, optional

1 leek, well rinsed and roughly chopped, optional

3 bay leaves

2 sprigs fresh thyme

Parsley stems

1 teaspoon salt

1/2 teaspoon black peppercorns

4 quarts water

In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

Julienned Carrots:

1 pound large carrots, ends trimmed and peeled

1 1/2 tablespoons unsalted butter

2 teaspoons chopped fresh parsley leaves

To prepare an ice water bath, fill a large bowl with water and ice. Set aside.

On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)

Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.

When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.

Remove from the heat, sprinkle with the parsley and serve immediately.

Yield: 4 servings