Lemon Basil Chicken & Mushroom Risotto Wraps

I went on a fresh herbs binge tonight. This past weekend Chris has been conjuring up some goodies for a catering gig he has next month. Apparently, there was a lot of basil and raddichio left over, so I just decided look up some recipes using those ingredients and the thought of lemon basil chicken and mushroom risotto raddichio wraps sounded... well, it sounded like a perfect dinner to make to use up the rest of the stuff. Of course, since the risotto required fresh oregano and sage, I stopped by the market after work... Sure, I'm all done with the basil, but now I have fresh oregano and sage left! Help!

Anyway, dinner is served...

Admittedly, I'm not a fan of radicchio, but in this case, it works. It's almost like a burrito. Personally, I find it a bit too bitter for my taste. Perhaps plain old lettuce might have worked better.


The sauce for the chicken was really good though. Squeeze some fresh lemon juice into a bowl and marinate the chicken for about 15 minutes. Then in a pan, melt some butter, and sear the chicken. Remove chicken when done, then add white wine and fresh basil to the pan, then finish off with some heavy cream and a little more butter. I couldn't believe how simple it was. The tangy-ness of the lemon chicken countered the aromatic basil and creamy taste of the sauce. In the original recipe it called for the marinade to be poured into the pan too, but I find that unnecessary. Chris didn't think so either. Anyway, it went well with this bottle of french wine someone brought over for New Years. *clink!*


Hmm... Now what do I do with that fresh oregano and sage?? :P