Lemon Basil Chicken

with Corn & Shiitake Mushroom “Risotto”

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From the Test Kitchen

Lemon basil is a tropical herb that’s often used in Southeast Asian, Persian, and Middle Eastern cuisines. The citrusy fragrance and flavor and the smaller, paler green leaves make it distinguishable from the more common Italian basil. In this recipe, the tender leaves are placed inside butterflied chicken breasts to infuse the meat with their unique flavor.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

6 oz Sugar Snap Peas
3 Radishes
2 cloves Garlic
2 sprigs Lemon Basil
1 oz Shiitake Mushrooms
1 ear Corn
1 cup Chicken Broth
2 Boneless, Skinless Chicken Breasts
3 Tbsps Parmesan Cheese
½ cup All-Purpose Flour
2 Tbsps Butter
1 Lemon

step-by-step

instructions

Cook Along

1 Prepare your ingredients:

Wash and dry the fresh produce. Thinly slice the sugar snap peas lengthwise. Cut the radishes into wedges and place them in cold water to keep them crisp. Peel and roughly chop the garlic. Pick the lemon basil leaves off the stems. Remove the shiitake mushroom stems and slice the caps. Remove the husk and silks from the corn. Using a knife, cut the kernels off the cob. Cut the cob into 3 pieces.

2 Make the corn broth:

In a small pot, combine the chicken broth, corn cob, and sliced mushrooms. Heat the broth to boiling on high. Reduce the heat to medium and simmer for 5 to 7 minutes, or until the liquid is reduced by half.

3 Prepare the chicken:

While the broth simmers, prepare the chicken. With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway through the thickness of the meat so you can open them like books. Place half the basil leaves and half the Parmesan cheese on the cut sides of the chicken breasts (reserve the rest for the risotto and garnishing). Fold the chicken breasts back together and press to seal. Season the outsides with salt and pepper.

4 Cook the chicken:

Transfer the flour to a shallow dish. Carefully coat each chicken breast in the flour, tapping off any excess. In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 5 to 7 minutes per side, or until cooked through. Transfer the chicken to a plate to rest.

5 Make the corn risotto:

While the chicken cooks, remove the corn cob from the pot of reduced broth. Add the corn kernels and season with salt and pepper. Increase the heat to high and cook 3 to 4 minutes, or until softened, stirring occasionally. Remove from the heat. Stir in the butter and remaining Parmesan until melted.

6 Cook the snap peas & plate your dish:

Wipe out the pan used for the chicken and heat a little olive oil on medium-high until hot. Add the garlic and cook about 30 seconds, stirring. Add the drained radishes and snap peas and season with salt. Cook 1 to 2 minutes, or until the vegetables start to soften, stirring. Remove from the heat, and add the juice of half the lemon. Divide the corn risotto between 2 plates or bowls. Place a piece of chicken and half the vegetables on top. Garnish with the remaining lemon basil and lemon wedges. Enjoy!