Pan fry chicken breast with garlic sauce, risotto and braised carrot and spinach

1. Chicken Breast
2. Spinach
3. Risotto Rice
4. Carrot
5. Lemon
6. Garlic
7. Onion
8. Sage
9. Thyme
10. Cream
11. Cheese
12. Egg yolk

Making process

1. Cut the chicken breast. Marinate the chicken breast and put into the chiller.
2. Wash the spinach, boil it for 5 mins, then strain the water. Simmer it with the cream and season it. Saute the carrot and braised it in the stock and add seasoning.
3. Cooking the risotto. Saute the onion with olive oil, then add in risotto rice to fry for 1 mins, add in white wine vinegar and cook until almost evaporate, then add in stock to just cover the rice. Keep on stirring it, when the rice absorb the stock add in more stock. Continue until the risotto cooked. After the rice cook, stir in butter, cheese and seasoning to finish it.
4. Heat some oil in a pan, pan fry the chicken until it is cooked in golden brown colour.
5. Making garlic sauce. Sweat some garlic with butter, add some seasoning and cream to simmer, then add in egg yolk to thicken the sauce.
6. Decorate the dish and serve.