|Chicken with almonds and spinach orzotto with a glass of red wine|
|Chicken with almonds, easy and quick to make|
First of all Orzotto, this is a risotto made with orzo which is Italian for barley.
Rice - riso - Risotto
Orzotto con spinaci
250g pearl barley
150g frozen spinach
1 small onion , finely chopped
1 vegetable stock cube
Salt and pepper
Grated cheese, to serve
Half pint of water
In a large saucepan put the pearl barley, the frozen spinach,the finely chopped onion, the stock cube and about 500ml of cold water. Bring to the boil and then simmer gently for about half an hour stirring regularly. If the orzotto seems too dry and sticks then add some more water like you would to make risotto. When the barley is cooked remove from the heat and stir in the grated cheese. Check thr seasoning and add some olive oil. Stir and serve with more grated cheese.
Petto di pollo alle mandorle, chicken breasts with almonds
2 chicken breasts cut into strips
Half clove of garlic, crushed (optional)
1 glass of brandy (optional)
1 tbsp chopped parsley
1 small onion chopped finely
Salt and pepper to taste
Melt half the butter in a large non stick pan. Lightly brown the chicken breasts then sprinkle with lemon juice, salt and pepper and cook gently for about ten minutes. Remove the chicken from the pan and leave on a plate. Melt the rest of the butter in the pan and add the almonds, garlic and onion. When the almonds are slightly golden sprinkle over the brandy and let it evaporate. Put the reserved chicken back in the pan,stir and heat together gently. Serve with the sauce poured over and sprinkle with the chopped parsley.
If you don't make the orzotto then you can serve the chicken with plain boiled rice and some soy sauce for a more oriental flavour.