Chicken Breast with Basil Pesto Cream and Triple Mushroom Risotto
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients
Place porcini and 1 cup of water in a bowl. Soak 5 minutes. Remove porcinis from water and reserve liquid.
Quarter shittake mushrooms
Quarter cremini mushrooms
Soak The Porcinis and Cook The Risotto
"Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup of porcini water to pot with rice. Rice should just be covered by water._ Stir often until nearly all water is absorbed.
Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Add porcinis, half the seasoning blend, butter and parmesan (reserve 2 TB for garnish). Stir to combine, then cover and set aside."
Cook The Chicken and Make The Sauce
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper/
Place a medium oven-safe pan over medium heat and 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 4-5 minutes on one side. Flip chicken, and transfer to prepared baking sheet. Place in hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Reserve pan; no need to wipe clean.
Combine sour cream and basil pesto in a bowl. Stir to combine.
Cook The Mushrooms
Place the same pan over medium heat and add 2 tsp. olive oil. Add mushrooms and remaining seasoning blend to hot pan and stir occasionally until browned, 4-6 minutes.
Finish The Dish
Plate dish as pictured on front of card, topping chicken with basil pesto cream and garnishing mushrooms with reserved parmesan. Bon appétit!
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