Delectable French Lunch: Creamy Herb Garlic Chicken with Mushroom Risotto

Allergens

Dairy, Gluten (from rice)

Ingredients

• 1 cup Arborio rice
• 4 cups low
• sodium chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 cup sliced mushrooms
• 1 large clove garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces
• 3 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil
• Salt and pepper, to taste
• Optional: lemon zest for garnish

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add chicken pieces and cook until browned on all sides. Remove from pan and set aside.
2. In the same pan, sauté garlic and mushrooms until fragrant and tender. Stir in Arborio rice and toast for 1 2 minutes, stirring constantly.
3. Gradually add warmed chicken broth to the rice, stirring continuously. Simmer until rice is al dente and has absorbed the liquid, about 20 25 minutes.
4. Stir in Parmesan cheese and butter, then season with salt and pepper to taste. Fold in fresh parsley and basil.
5. Serve the creamy herb garlic chicken on top of the mushroom risotto, garnished with additional parsley or lemon zest if desired.

Chef’s Insight

For added richness, use full-fat chicken broth instead of low-sodium. - Experiment with different herbs such as thyme or rosemary to suit your taste preferences.

Notes

Be sure to use Arborio rice for the best risotto texture and consistency. - Adjust seasoning as needed to achieve your desired flavor profile.