Chicken Florentine W/alaskan King Crab


Serves 4  

4 pieces Chicken Breast (6-8 ounces each)8 tablespoons olive oil1.5 tablespoons Balsamic Vinegar2 tablespoon chopped garlic8 cups Risotto2 cups spinach1 tablespoon butter¼ tablespoon chopped garlicdash of lemon juice and white wine4 piece of Alaskan king crab meat (2 ounces each)1 tomato dicedItalian Parsley for garnishRisotto
3 tablespoons of olive oil1 tablespoon of chopped fresh leek1 tablespoon of chopped garlic1 tablespoon of chopped shallot4 cups of Arborio rice½ cup of dry white wine6-8 cups chicken stock1 cup of fresh green peas1 cup of mushroom slicesZest of one lemon1 cup of heavy cream1 cup shredded Parmesan cheese1 cup of unsalted buttersalt and pepper to tasteOrder Chef Chai's Island Bistro Cookbook - The Island Bistro Cookbook, a collection of over 90 recipes from the award-winning chef's restaurants, Singha Thai Cuisine and Chai's Island Bistro. In The Island Bistro Cookbook, Chaowasaree not only serves up delicious recipes, but offers his personal insights on the dishes and lets the reader in on his experiences as a chef, which have run the gamut from owning his own restaurants to serving up Kentucky Fried Chicken on the Big Island


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