Ingredients

1 small sweet potato, cooked 4 bone-in chicken breasts Salt and freshly ground pepper 3 tbsp (45 mL) Dijon mustard 1/3 cup (75 mL) chopped mixed herbs, such as parsley, thyme and rosemary Risotto 1 tbsp (15 mL) olive oil 1 small leek, white and light green part only, cut into matchstick pieces 1 1/2 cups (375 mL) sliced shiitake mushrooms 1 tsp (5 mL) chopped fresh thyme 1/2 tsp (2 mL) chopped fresh rosemary 2 tbsp (25 mL) butter 1 1/4 cups (300 mL) arborio rice 1/3 cup (75 mL) Chardonnay or other white wine 3 1/2 to 4 cups (875 mL to 1 L) hot chicken stock 1 cup (250 mL) tightly packed arugula leaves, torn into pieces, stems removed 1/4 cup (50 mL) whipping cream 1/3 cup (75 mL) freshly grated Parmigiano Reggiano Garnish: Baby watercress

Description

Chef Raymond Poitras Suggests Using Guinea Hens But Small Bone-in Chicken Breasts Also Work Well In This Quick-to-prepare Entertaining Dish.

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