A Taste of the Governor's Residence
From the private kitchen of Nebraska Gov. Dave Heineman, executive Chef Kathy Henning whips up meals fit for royalty.
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3 large boneless skinless chicken breasts, cut in half
1 tsp Lawry’s Seasoning Salt
2 cups flour 3 Tbsp olive oil
3 Tbsp butter
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, rinsed
2 Tbsp butter
black pepper to taste
Combine flour and seasonings. Coat chicken breasts in flour mixture. Fry in equal parts butter and olive oil 3 minutes each side.
Remove chicken from pan, place on dish and cover to keep warm.
In the pan, add lemon juice stock and capers. Bring to a boil, scraping up brown bits from the pan for extra flavor. Return chicken to the pan and simmer 5 minutes. Remove chicken to a platter. Add 2 Tbsp butter to sauce and whisk vigorously. Pour sauce over chicken and serve.
6 cups canned low-salt chicken broth
3 ½ Tbsp butter
1 ½ Tbsp olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 oz)
2 Tbsp chopped fresh parsley
4 Tbsp grated lemon peel
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 ½ Tbsp butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 ½ cups hot broth; simmer until absorbed, stirring frequently.
Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 Tbsp butter. Stir in parsley, lemon juice and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
(This story originally appeared in the November/December 2013 issue of Nebraska Life Magazine)