Lavender Chicken With Barley Risotto

Lavender Chicken With Barley Risotto
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By Jesse Llapitan

INGREDIENTS:

• 4 boneless chicken breasts
• 4 Tablespoons dry lavender
• 6 Tablespoons pumpkin blossom honey
• 1 Tablespoon lemon zest
• 1 Tablespoon orange zest
• Juice of 1 lemon, divided
• 6 Tablespoons extra virgin olive oil, divided
• 6 cups chicken broth, divided
• Salt and pepper
• 8 Tablespoons unsalted butter, divided
• 3 cloves garlic, chopped
• 2 cups barley
• 1 cup Grana Padano Cheese
• 1 cup basil, chopped (Chef Llapitan prefers baby opal basil.)

METHOD:

In a bowl, toss together the chicken with the lavender, honey, lemon and orange zests, and the juice of half a lemon. Heat 2 Tablespoons oil in a skillet over medium high heat. Sear each breast for 3 to 5 minutes per side, or until cooked through. Remove to a plate with a paper towel.

Return skillet to low heat. Add ¼ cup chicken stock and whisk in 4 Tablespoons butter. Season to taste with salt and pepper. Reserve.

Heat 2 Tablespoons oil in a medium sauce pot over medium heat. Add garlic and barley. Cook for 1 to 2 minutes, stirring with a wooden spoon to coat the barley with oil. Add the remaining broth, 1 cup at a time, constantly stirring. When barley is tender and not chewy, add cheese and remaining butter. Season with salt and pepper. Keep warm.

Serve ½ cup risotto per plate. Top with a breast of chicken. Sprinkle with basil, remaining oil and remaining lemon juice. Drizzle the sauce around plate.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With assorted mixed lettuces, dried cranberries and champagne vinaigrette.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Napa Valley Chardonnay (Chef Llapitan's favorite is the Cake Bread Cellars 2002 Reserve).