Place Chicken and Roasted Mushrooms, Artichokes, and Shallots onto a sizzle platter. Cook in a 500°F oven until heated through, about 3-5 minutes.
In a saute pan heat Risotto and chicken broth over medium heat. Bring to a simmer and cook until chicken broth has fully absorbed. Stir and add in heavy cream and parmesan continuing to stir until liquid has been absorbed. Finish with butter, Pesto, and S&P until butter has melted and all ingredients are fully incorporated.
TO PLATE: Spoon risotto in the center of the plate. Over the risotto arrange the roasted vegetables at the 1 o'clock position. Squeeze lemon juice over the roasted vegetables.
Remove Tuscan Chicken and plate leaning slightly on top of the roasted vegetables and over the risotto, skin side up, joint pointing upwards as shown in photo.
Ladle hot demi glace over the bottom half of the chicken and allow to pool in plate as shown in photo
Garnish with pea tendrils as shown in photo.
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