Delectable French Lunch: Creamy Herb Garlic Chicken with Mushroom Risotto

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. 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. 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. 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. 4

   Stir in Parmesan cheese and butter, then season with salt and pepper to taste. Fold in fresh parsley and basil.

5. 5

   Serve the creamy herb garlic chicken on top of the mushroom risotto, garnished with additional parsley or lemon zest if desired.