On a recent Monday afternoon, general manager and head chef Patrick Cleary, of The Mansion House in Summit Hill, whipped up a northeastern Pennsylvania favorite, Chicken Hunter Style, served with Parmesan Risotto and crispy Brussels sprouts drizzled with honey and paired with chardonnay.

Here’s the recipe so that you can make this tasty dish at home.

Chicken Hunter Style

2 chicken breasts

¼ cup white wine

Sliced mushrooms

Chopped onions

Chopped bacon

Demi glacé

Olive oil

Salt and pepper

Preheat oven to 400 degrees. Season two chicken breasts with salt and pepper.

Preheat medium-sized saute pan on medium heat with olive oil.

Put chicken in pan for 3 minutes on each side. Finish in oven at 400 degrees for 8 minutes.

While chicken is in the oven, add roughly a quarter cup of white wine to the pan to deglaze it.

Add sliced mushrooms, chopped onion and chopped bacon.

Add a demi glacé to saute pan. (Preparing demi glacé from scratch can be time consuming. It is made with either veal, beef or chicken bone marrow, and can be purchased from the store or online.)

Lower flame and stir sauce in saute pan.

Add chicken to the sauce for a few minutes to allow it to absorb flavors.

Check for firmness in chicken to determine if finished.

Parmesan Risotto

1 cup precooked Arborio rice

1 cup heavy cream

½ cup shaved Parmesan

Pinch of salt

In small saute pan on medium heat add rice, heavy cream, Parmesan and salt.

Stir frequently on high to melt cheese.

The risotto will look smooth and creamy when finished.