Private Event – World Wide Technologies Wednesday, 28 May, 2025

Chicken Francaise

Garlic and Herb risotto

Honey Siracha Carrots

Creme Brule

Chicken Francese (Chicken French)

2 boneless skinless chicken breasts (or 6-8 chicken cutlets)

1 large egg

1 tablespoons milk

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup all-purpose flour

1 tablespoon unsalted butter

1 tablespoon oil

For the sauce:

2 tablespoons unsalted butter divided

¼ cup minced sweet onion

1 tablespoon all-purpose flour

1/4 cup dry white wine

2 tablespoons fresh squeezed lemon juice (about 1 lemon)

1 cup chicken stock

salt and pepper to taste

minced fresh parsley leaves for garnish

sliced lemon for garnish

Instructions

To create chicken cutlets:

Line a small baking sheet with wax paper. Remove the rib meat/tenderloin from the breasts. Reserve for another use or cook with the cutlets. Place the chicken breasts on the pan and freeze for 15 minutes. This step makes it easier to slice the breasts creating cutlets. Hold the breasts firmly against the cutting board with one hand. Using a sharp chef’s knife, carefully cut the breasts in half horizontally with the knife parallel to the cutting board. If you purchased chicken cutlets, skip this step.

To prepare the chicken:

In a shallow bowl, whisk together the eggs and milk. Set aside. Combine the salt, pepper and flour in a separate shallow bowl and place next to the egg wash. Line a baking sheet with paper towels and set aside.

In a large skillet, heat two tablespoons butter and two tablespoons oil over medium heat until the butter is melted and the foaming stops. Using tongs, dredge the chicken cutlets in the flour mixture shaking off the excess. Dip the chicken in the egg mixture allowing the extra egg to drip back into the bowl. Transfer to the flour once again, turning to coat. Shake off the extra flour and place in the hot skillet. Cook 2 or 3 cutlets at a time, turning once, until the chicken is well browned, about 3 minutes on each side. Transfer to the prepared paper-towel lined baking sheet. Repeat, adding more butter and oil if needed until all chicken is cooked. Set chicken aside. Discard the grease and wipe out the skillet with clean paper towels.

To prepare the lemon sauce:

Add 3 tablespoons butter to the now empty skillet over medium heat. Add the minced onion and cook, stirring occasionally until soft. Add 2 tablespoons of flour and stir for 2 minutes. Add the wine, lemon juice and chicken broth. Increase the temperature to medium-high and bring to a boil, stirring constantly. Reduce the heat to medium and cook the sauce, stirring frequently, until it is reduced to about 1 ½ cups and slightly thickened, about 10 minutes, reduce the heat to low. Add the last tablespoon of butter to the sauce. Stir gently until melted. Check the seasoning and add salt and pepper as needed. The lemon flavor will be intense.

Add the chicken cutlets to the sauce and heat gently for 4 to 5 minutes, turning once, or until heated through. Top the chicken with sautéed lemon slices and garnish with minced parsley and plenty of fresh ground black pepper. Serve immediately.

Herb and Roasted Garlic Risotto

Yield: 2 servings

1 tablespoon vegetable oil

1 teaspoon  olive oil

½ bulb garlic

3 ½  cups low sodium vegetable stock

¾ cups Arborio or Carnaroli rice

1 tablespoon unsalted butter

1 teaspoon Italian parsley, chopped

1 teaspoon fresh basil, cut into thin ribbons

¼ teaspoon fresh thyme leaves, minced

¼ teaspoon fresh rosemary leaves, minced

Sea salt and freshly ground black pepper to taste

Freshly grated Romano cheese to taste

  Preheat oven to 425’

  In a small saucepan, heat vegetable stock to 180-200 degrees. Keep hot.

  With a pastry brush, coat garlic bulb with olive oil and sprinkle lightly with salt and pepper. Wrap in aluminum foil and roast for 20 minutes or until softened and aromatic. Open foil and let cool. Once cooled, gently squeeze out garlic pulp and set aside.

  To a medium saucepan, add vegetable oil and heat on low until oil shimmers. Add rice and stir until lightly toasted. Add roasted garlic pulp stirring until incorporated.

   Increase heat to medium/high and add ½  ladle of hot vegetable stock while stirring constantly. Stir at a slow, rhythmic pace careful not to break up rice grains. When liquid has evaporated or been absorbed and bottom of pan begins to show, add another ½ ladle. Continue adding stock and cooking/stirring in the same way until stock is gone. Remove from heat and taste. Add salt, pepper and freshly grated cheese to taste. Cover and set aside until ready to serve.

  To reheat, you can add a pinch of water to loosen while gently stirring.

Honey Sriracha Roasted Carrots

ingredients

1/2 pound carrots, cleaned and slices 1/4+ inch thick

1/2 tablespoon honey

1/2 tablespoon sriracha (or other chili sauce)

salt and pepper to taste

1/2 tablespoon oil

Toss the carrots in the mixture of the honey, sriracha, salt & pepper and oil, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender, about 15-20 minutes, turning once in the middle. (Tip: Don’t pour any excess honey and sriracha onto the baking sheet as it will just burn; save it and toss the roasted carrots in it again before serving.)

Classic Crème Brûlée

yield: 8 servings

4 cups heavy whipping cream

8 large egg yolks

½ cup sugar

2 tablespoons real vanilla extract or vanilla bean paste

½ teaspoon lemon zest

¼ teaspoon fine sea salt

Granulated sugar for Brûlée crust

Preheat oven to 325 degrees

  In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.

  In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.

  Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.

  Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.