Recipe - Maple And Dried Cranberry Chicken Wbutternut Squash Gratin

1 pound Butternut squash
1 lg Onion, chopped
3 ounce Swiss cheese, grated
1 teaspoon Chopped parsley
1 teaspoon Chopped chives
One half cup Butter
2 tablespoon Olive oil
One half cup Risotto rice
One half cup White wine
2 cup Chicken stock
1 One half pound Chicken breast, boneless,
skinless, quartered
One fourth cup Maple syrup
1/8 cup Dried cranberries

Peel and grate the butternut squash. Melt half the butter in a skillet and
saute the squash and half the onion together until translucent. Stir in the
cheese, parsley, and chives. Set aside. Heat the olive oil in a saucepan
over medium heat. Saute the remaining onion. Add the rice and wine,
stirring constantly. Reduce. Add one and a half cups of the chicken stock,
onehalf cup at a time, stirring until absorbed. The rice is done when
still slightly crunchy. Combine with the squash mixture. Fry the chicken
breasts in the remaining butter a few minutes on each side. Add the maples
syrup, cranberries, and remaining chicken stock. Cook for a few minutes
over low heat, or until the sauce is slightly reduced. Serve over the
squash risotto.

At the Casino of Montreal, chef Jean Pierre Curtat mixes typical Quebec
ingredients like dried cranberries and maple syrup to maincourse dishes.
In this recipe, I've substituted chicken breast for veal sweetbreads.

Source: Americas, September, 1995

Posted to MealMaster Recipes List, Digest #152

Date: 01 Jun 96 16:15:59 EDT

From: Linda 72752.746@compuserve.com