Riesling Chicken Sous-Vide with Parmesan Orzo
- Yield servings
- 4 -- (6 ounce each) boneless, skinless chicken breast halves
- 1 teaspoon salt + salt to taste
- 1/2 teaspoon pepper + pepper to taste
- 1 teaspoon porcini mushroom powder (see Cook's Note)
- 8 teaspoons + 1 tablespoon unsalted butter, divided use
- 8 teaspoons finely minced shallots
- 1 cup dry Riesling wine
- 1 -- heaping cup sliced white mushrooms (about 4 oz.)
- 1/3 cup + 1/2 cup heavy cream, divided use
- 1 tablespoon all purpose flour
- 2 1/2 cups hot, cooked orzo
- 1/4 cup grated Parmesan cheese
- -- Garnish: lemon wheels
- -- chopped parsley
- Special equipment:
- -- Vacuum sealer
- 4 -- 1 quart vacuum sealer bags
Bring 6 quarts of water to a slow simmer (160 degrees F.) in a large (8-quart) stockpot. Place one chicken breast in each of four (1-quart) vacuum sealer bags. To each bag, add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon mushroom powder, 2 teaspoons butter, 2 teaspoon shallots, 1/4 cup Riesling and 1/4 of mushrooms (about 1/4 cup). Vacuum seal each bag. Place bags in simmering water and poach for 25 minutes, adjusting heat, as required, to maintain a 160 degree F. temperature. Cut bags open and transfer juices to a large (12-inch) skillet. Stir in 1/3 cup cream and bring to a simmer. In a small bowl, blend reserved 1 tablespoon butter with flour; whisk into contents of skillet and simmer for 3 minutes. Season with salt and pepper to taste. Remove chicken and mushrooms from bags and place in skillet; spoon sauce over chicken. Remove skillet from heat; tent contents with foil to keep warm.
Place cooked orzo into a medium (2-quart) saucepan. Stir in reserved 1/2 cup heavy cream and Parmesan cheese. Cook over medium-high heat for about 1 minute, or until mixture thickens. Season with salt and pepper to taste. Turn orzo onto a serving platter; top with chicken and mushrooms. Spoon some sauce over each chicken breast. Garnish with lemon wheels and parsley. Yield: 4 servings.
Cook's Note: If porcini powder is not available it can be made at home. Preheat oven to 375 degrees F. Spread contents of a 1-1/2-oz. package of dried porcini mushrooms on a small baking sheet. Bake for 12 minutes; let cool. Grind in a spice mill until a fine powder forms. Store, airtight, for up to 6 months. Yield: 3 tablespoons powder.