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Jennifer Garner’s Chicken Enchiladas

Jennifer Garner’s Chicken Enchiladas

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Yield: 4

Adapted from: The Kitchn

These are barely related to enchiladas—but they are quite good and easy to make.

Note: They’re quite tasty. I used 1 pack of Costco chicken that weighed 1 lb 6 oz. Only 2 large stalks of celery because the rest were past their prime. Shredding the chicken with the mixer was amazing. I used mild green chili.

  • 8-12flour tortillas
  • 2cups cooked chicken (we poach ours and shred by hand)
  • 4TBS butter
  • 1can cream of chicken soup or 1 can of cream of mushroom and a heaping tsp of BTB chicken
  • 24-oz cans green chilis, mild, medium or hot as you prefer
  • 1medium onion, diced
  • 4stalks of celery, diced
  • 1lb Monterey Jack or Tex-Mex cheese
  • 1cup sour cream

Poach your chicken! We put three boneless, skinless breasts in cold water (just enough to cover it) with onion, salt, peppercorns – basic brothy things you like, but not overboard. Bring to a boil, lower to medium, and start checking it between 10-15 minutes, until a thermometer reads 165°F inside the breasts. Shred.

Preheat your oven to 350°F.

Sauté onion and celery in butter. When softened add shredded chicken.

Combine chicken soup, green chilis, and sour cream. Put a layer of this mixture into a casserole prepared with butter or baking spray.

Heat the tortillas in a microwave or dry pan to make them flexible.

Fill each tortilla down the middle with ¼-½ cup of shredded chicken mixture, the amount depends on tortilla size. Roll tortilla tightly and place seam side down into the pan.

Spread most of the soup mixture on the tortillas and finish with your cheese on top.

Bake for 30 minutes, until browned!

Serve with Mexican/Spanish/Cajun Rice. Some medium pico de gallo would be nice too.

6 tips for making the garners’ chicken enchiladas:

Shred your chicken in the stand mixer:

Don’t waste time or risk burnt fingertips by hand-shredding chicken. Use the paddle attachment on your stand mixer and stir the poached chicken breasts for about 30 seconds for perfectly shredded chicken. Seriously, it’s way easier.

Mind your tortillas:

The recipe doesn’t specify a size. I used eight-inch flour tortillas and could fit eight (instead of the 12 called for) in a 9×13-inch pan. Six inches would be too small. If you use something in between, simply adjust the amount of filling in each.

Use standard cans:

The recipe doesn’t specify can sizes, so I went with a 10.5-ounce can of Campbell’s cream of chicken soup and two 4-ounce cans of diced green chiles.

Don’t mess with measuring cups:

The recipe calls for 1 cup each of diced onions and celery. One medium onion and four stalks of celery will do.

Ease up on the sour cream:

Jennifer did, and it helps balance the richness. Again, don’t dirty a measuring cup; just eyeball it.

But don’t skimp on butter:

You’re using lean chicken breast, and the butter adds much-needed fat and flavor.

Jambalaya, New Orleans BJ’s CC

Jambalaya, New Orleans BJ’s CC

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Yield: 4-6

Blackened chicken breast | sautéed shrimp | chicken-andouille sausage | bell peppers | onions | tomatoes | Cajun-spiced broth | rice pilaf
Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: Cook:
Protein:

  • 1lb chicken breast (cut into bite-sized pieces),
  • ½-1lb andouille sausage (sliced),
  • 1lb raw shrimp (peeled and deveined).

Produce:

  • 1cup diced white onion,
  • 1cup diced green bell pepper,
  • 1cup diced celery (the “trinity”),
  • 4cloves minced garlic,
  • 1jalapeno (optional, for heat).

Tomatoes & broth:

  • 1(14-oz) can crushed or diced tomatoes,
  • 3-4cups low-sodium chicken broth.

Rice & seasoning:

  • 1-1½cups uncooked long-grain white rice,
  • 2-3TBS Cajun seasoning,
  • 1tsp dried thyme,
  • 1tsp dried oregano,
  • 1bay leaf.

Fat & garnish:

  • Olive oil or butter for sautéing,
  • green onions and parsley for garnish.


Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery, and jalapeno. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.

Szechuan Chicken & Green Bean Stir-Fry

Szechuan Chicken & Green Bean Stir-Fry

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with Ginger Rice & Candied Peanuts

Yield: 2

Adapted from: Hello Fresh

This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that’s got just the right touch of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30

  • 1thumb ginger
  • 2scallions
  • 1oz peanuts
  • 2TBS Szechuan paste
  • 6oz green beans
  • ¾cup jasmine rice
  • 10-12oz chicken breast strips
  • 4TBS sweet soy glaze
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Wash and dry all produce.

Peel and mince or grate ginger. Trim green beans, if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the ginger, cook, stirring, until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans & nuts:

Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2 TBS water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3- to 5-minutes. Turn off heat, transfer to a small bowl. Wash out pan.

Cook chicken:

Pat chicken dry with paper towels.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Make stir-fry:

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute.

Stir in Szechuan paste, sweet soy glaze, and ¼ cup water. Cook, stirring, until everything is thoroughly coated in sauce, 1- to 2-minutes. Remove pan from heat.

Tip: If ginger and scallions begin to brown too quickly, reduce heat to medium low.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Taste chicken stir-fry and season with salt and pepper.

Divide rice between bowls and top with chicken stir-fry. Sprinkle with scallion greens and peanuts.

Serve… with pot stickers or an egg roll!

Creamy Herbed Lemon Chicken Spaghetti

Creamy Herbed Lemon Chicken Spaghetti

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with Peas & Chili Flakes

Yield: 2

Hello Fresh

Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face. Prep: 5 Cook: 30

  • 1clove garlic
  • 12oz chicken cutlets
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 1TBS Italian seasoning
  • 1TBS flour
  • 4oz cream sauce base
  • 4oz peas
  • salt & pepper
  • cooking oil
  • butter


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Peel and mince or grate garlic. Zest and quarter lemon.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. (Keep empty pot handy for Step 4.)

Cook chicken:

Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.

Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5 minutes per side. Transfer to a cutting board.

Tip: Cook in batches, if necessary, lower heat if chicken browns too quickly.

Make sauce:

Heat 1 TBS butter in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes if desired. Cook, stirring, until fragrant, for about 30 seconds.

Stir in cream sauce base and juice from two lemon wedges. Cook, stirring constantly, until sauce thickens, 1- to 2 minutes. Taste and season with salt and pepper.

Toss pasta:

Add drained spaghetti and peas to pot with sauce and toss until evenly coated.

Tip: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Finish & serve:

Slice chicken crosswise if desired.

Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Smothered Chicken with Onion Gravy

Smothered Chicken with Onion Gravy

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Plus Mashed Potatoes & Garlicky Green Beans

Yield: 2

Hello Fresh

Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be …well, gravy! Cook: 35 – 45

  • 12oz potatoes
  • 3TBS sour cream
  • 1oz beef stock concentrate
  • 6oz green beans
  • 1tsp garlic powder
  • ½tsp dried rosemary
  • 1TBS flour
  • 12oz chicken cutlets
  • 1onion
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion.

Cook potatoes:

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain.

Return potatoes to pot. Add sour cream and 2 TBS butter, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

Roast green beans

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Cover with foil to keep warm until ready to serve.

Season & Cook Chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with the rosemary, remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 5- to 7 minutes per side.

Turn off heat, transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

Make gravy:

Melt 1 TBS butter in pan used for chicken over medium-low heat. Add diced onion, cook, stirring, until softened, 2- to 3-minutes.

Sprinkle onion with flour, stir until coated. Whisk in ½ cup water and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2- to 3-minutes.

Tip: If gravy seems too thick, stir in another splash of water.

Serve:

Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.

Chicken with Sugar Snap Peas

Chicken with Sugar Snap Peas

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Yield: 4

Adapted from: The Kitchn

Ok, this sucks. Looking for a replacement.

For marinating the chicken:

  • 3boneless, skinless chicken breasts, thinly sliced crosswise
  • 2tsp cornstarch
  • 2tsp soy sauce
  • 2tsp vegetable oil

For the rest of the dish:

  • 3TBS vegetable oil
  • 2cloves garlic, chopped
  • 1lb snap peas or sugar snap peas, trimmed and washed
  • 2TBS Shaoxing rice wine or dry sherry
  • 3TBS soy sauce
  • 2tsp toasted sesame oil
  • 1tsp sugar
  • black pepper, to taste

For slurry:

  • ⅔cup chicken stock
  • 2TBS cornstarch
  • Steamed rice, for serving

Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.

Combine the ⅔ cup chicken stock with 2 TBS cornstarch to make a slurry (stir out any lumps) and set aside.

When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 3 TBS oil and sear the chicken just until browned. Remove the chicken from the wok and set aside.

Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.

Lemon Roasted Chicken Breasts with Cauliflower & Peppers

Lemon Roasted Chicken Breasts with Cauliflower & Peppers

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Yield: 4

Adapted from: WaPo

Lemon Roasted Chicken with Cauliflower and Peppers. You can use just about any crunchy vegetables in place of the cauliflower and peppers. The simple, aromatic seasonings used on both the vegetables and chicken are what really carry the day and make the dish so adaptable.

Note: The skin comes out flabby, better to use boneless, skinless breasts.
Prep: 20 Cook: 35

  • 1medium head cauliflower, trimmed and cut into 1½-inch florets (5½ cups)
  • 1red bell pepper, seeded and cut into chunks similar to the florets
  • 1green bell pepper, seeded and cut into chunks similar to the florets
  • 3TBS olive oil, divided
  • ½tsp fine salt, divided
  • ¼tsp freshly ground black pepper, divided
  • 4garlic cloves, minced or finely grated
  • 1TBS finely chopped fresh rosemary
  • 1½tsp finely grated lemon zest (from 1 lemon)
  • 4boneless, skinless chicken breasts (3 lb total) or bone-in, skin-on
  • 2TBS fresh lemon juice (from the same lemon)
  • 8large pitted green olives, such as Castelvetrano, sliced (¼ cup)

Position a rack in the top third of the oven and preheat to 425°F.

In a 9-by-13-by-2-inch ovenproof baking dish, toss the cauliflower and bell peppers with 1 TBS of the olive oil, ¼ tsp salt and ⅛ tsp black pepper.

In a small bowl, combine the garlic, the remaining 2 TBS of olive oil, the rosemary, lemon zest, and the remaining ¼ tsp of salt and ⅛ tsp of black pepper.

Arrange the chicken in the baking dish, nestling the pieces into the vegetables. It’s okay if the chicken is resting on top of some of the vegetables. Rub the garlic mixture all over each piece of chicken, including under the skin if using bone in, skin on breasts.

Transfer the dish to the oven and roast for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer inserted in the thickest part of the breast away from the bone, and the vegetables are tender.

Drizzle everything with lemon juice and scatter the olives on top. Divide the chicken among plates, then stir the vegetables in the pan with the accumulated juices and divide among the plates. Serve right away, removing the chicken skin, if desired, right before serving.

Linguini Lemon Parmesan with Chicken

Linguini Lemon Parmesan with Chicken

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Yield: 2

Scott Nowell

Linguini noodles in a lemon parmesan sauce with roasted zucchini, Roma tomato, spinach, then topped with parmesan and parsley. Copycat version of Noodles & Co, LEANguini Lemon Parmesan.

  • 6-8oz chicken breast, split in half horizontally to form two paillards
  • salt & pepper
  • 5-6oz linguini
  • 1Roma tomato, seeded and diced small, ¼-inch
  • ½zucchini, seeded and diced small, ¼-inch
  • 2oz baby spinach chopped

Sauce:

  • ½cup parmesan cheese, shredded
  • 2tsp parsley, minced
  • ½cup heavy cream
  • 2tsp fresh lemon juice
  • zest of ½ lemon


Linguini:

Cook the linguini to barely al dente, reserve ½ cup of pasta cooking water, drain, and set aside.

Chicken:

Season chicken paillards with salt and pepper on both sides.

Add 1 TBS olive oil to a medium skillet over medium heat.

Add chicken to skillet and cook for 2-3 per side until almost done, 150°F. Set aside

Sauce:

Melt the butter in the skillet over medium heat.

Add the garlic, zucchini and spinach and cook for a minute.

Pour in the cream, lemon juice and zest.

Bring to a simmer and cook for a few minutes or until the sauce coats the back of a spoon. Reduce the heat, then add the Parmesan, parsley and the linguini to the skillet and mix to coat. If the linguini needs more time, add some of the reserved pasta cooking water and cook until linguini is done.

Finish:

Return the chicken to the skillet and coat with sauce.

Season to taste with salt and pepper.

Serve.

Chicken & Broccoli Casserole

Chicken & Broccoli Casserole

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Yield: 8 to 10

Adapted from: Delish

Chicken and broccoli casserole is a meal that many people grew up eating, and this recipe will make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup.

Notes: Oven method takes longer than expected to cook the rice. Consider doing the initial cook of the rice and sauce on the stove top and then mix with the chicken & broccoli and put in casserole dish.
The original recipe called for sautéing the chicken with Lawry’s Seasoned Salt. I used plain salt and don’t see any need for the Lawry’s. Certainly an option though
Prep: 10 Cook: 90

  • 4TBS unsalted butter, divided, plus more for greasing
  • 24oz cooked Chicken Breasts. I used sous vide to get nice tender chicken
  • 1TBS AP Lawry’s Seasoned Salt (use on chicken instead of regular salt during cooking)
  • 2TBS neutral oil
  • 1large yellow onion, finely chopped
  • Kosher salt
  • 4garlic cloves, finely chopped
  • 1½cups long-grain white rice, rinsed
  • 3½cups chicken broth
  • 2(10-oz) cans cream of mushroom soup
  • 2heads of broccoli, cut into florets
  • 1½cups crushed Ritz crackers
  • ¼tsp garlic powder
  • ¼tsp freshly ground black pepper
  • 1½cups shredded cheddar, divided


Prepare chicken:

Shred or cut cooked chicken into bite sized pieces.

Prepare Broccoli:

Fill a medium saucepan with water and bring it to a boil, than salt the water.

Place ice cubes in a medium bowl and fill with cold water.

Cook broccoli in boiling salted water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes. Transfer broccoli to ice water to stop cooking. Drain and transfer broccoli to a bowl with chicken, season with ½ tsp salt. Cover and refrigerate if not making casserole the same day.

See below for Stovetop Rice Cooking version.

Casserole oven only version:

Arrange a rack in the center of oven, preheat to 375°F. Grease a 13″ x 9″ baking dish with butter.

In a skillet over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of skillet. Stir in 2 cans of cream of mushroom soup. Transfer to prepared baking dish. Cover the dish with foil.

Bake rice mixture, stirring after 20 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes more.

Prepare cracker topping:

In a medium heatproof bowl, microwave 2 to 4 TBS butter until melted, about 30 seconds. Add 1½ cup (1 sleave) crushed Ritz crackers, ¼ tsp garlic powder, ¼ tsp pepper, and ½ cup cheese and toss with a fork to combine.

Finish:

Add chicken and 1/2 to 1 cup of water to skillet, cover and heat over medium heat until water is boiling. Add broccoli to skillet on top of chicken, cover and heat for 1 minute, turn off heat.  Set covered pan aside until rice is done. Drain water from skillet and add chicken and broccoli and remaining 1 cup of cheese to casserole dish, pour rice and sauce over and mix to distribute. Top with cracker topping.

Return casserole to oven, uncovered, and bake for 10 to 15 minutes more, until bubbling slowly and topping is slightly browned. Let cool for 10 minutes and serve.


Stovetop Rice Cooking:
In a large pot over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of pot. Bring to a boil.

Stir in 2 cans of cream of mushroom soup. Set heat to simmer or low, cover and cook, stirring after 15 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes total.

Preheat oven to 375°F.

Continue above at Prepare cracker topping.


Storage and re-heating:

Let casserole cool to under 90°F, then cover and refrigerate for up to 3 days.

Remove from refrigerator, cover with foil and heat in a 350°F oven for 20 to 30 minutes. Remove foil and heat uncovered for 10 to 20 minutes, until contents are hot and topping is browned.

Truffle Risotto with Herbed Chicken

Truffle Risotto with Herbed Chicken

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plus Creamy Mushroom Sauce & Crispy Onions

Yield: 2

Adapted from: Hello Fresh

A rich, creamy truffle-infused risotto served top it off with tender, herby chicken, and a luscious mushroom cream sauce.
Prep: 10 Cook: 50

  • 1onion
  • 1TBS Italian seasoning
  • 4oz button mushrooms
  • 1oz crispy fried onions
  • 1clove garlic
  • ¼oz parsley
  • 1½TBS sour cream
  • 4oz cream sauce base
  • 2TBS black truffle butter
  • 4oz chicken stock concentrates
  • ¾cups arborio rice
  • 10oz chicken cutlets
  • salt & pepper
  • cooking oil
  • butter


Prep:

In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer. (You’ll use the water in Step 3.) Wash and dry produce.

Halve, peel, and dice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Pick parsley leaves from stems, roughly chop leaves.

Pat chicken dry with paper towels. Place on a plate and season all over with 2 tsp Italian Seasoning, salt, and pepper. (You’ll use the rest of the Italian Seasoning in the next step.)

Start risotto:

Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 3 to 4 minutes.

Add rice, remaining Italian Seasoning, 1 TBS plain butter, and a big pinch of salt. Cook, stirring often, until rice is translucent, 1 to 2 minutes.

Cook risotto:

Add 1 cup of simmering water and three chicken stock concentrates to pan with rice mixture. Cook, stirring, until liquid is mostly absorbed.

Repeat with remaining simmering water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes.

Tip: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

Cook chicken:

While risotto cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 5 minutes per side.

Tip: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid.

Turn off heat, transfer to a cutting board and tent with foil to keep warm. Rinse and wipe out pan.

Make mushroom sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and cook, stirring, until browned and softened, 3- to 4-minutes.

Add garlic and cook until fragrant, 1 minute.

Stir in ⅓ cup plain water and remaining chicken stock concentrate, scraping up any browned bits from the bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced and thickened, 2 to 3 minutes.

Remove from heat, stir in sour cream, 1 TBS cream sauce base, and 1 TBS plain butter until melted and combined. Taste and season with salt and pepper.

Finish risotto:

Add remaining cream sauce base (not the mushroom sauce!) to pan with risotto, stir to combine. Cook until slightly thickened, 1 minute more.

Remove from heat, stir in truffle butter (for a subtler truffle flavor, use less truffle butter or simply replace it with regular butter) and half the parsley (save the rest for serving) until melted and combined.

Tip: Risotto should be a little loose and saucy right before serving, it will thicken as it cools. If it is too thick, add a splash of water.

Taste and season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve.