Julia Child's Creamy Chicken + Mushroom

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Lemon Juice, Fresh(5g)
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  1/4 teaspoon salt
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  1 pinch pepper
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  Unsalted Butter(30g)
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  Green Onion (Scallion)(15g)
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  Mushrooms, White, Sliced(227g)
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  1/8 teaspoon salt
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  Low Sodium Chicken Broth(60g)
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  Port wine(60g)
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  Cream Cheese, 1/3 Less Fat (Neufchatel)(113g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Evaporated Milk, Canned(120g)
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  1 pinch salt
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  1 pinch pepper
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  Parsley, Fresh(30g)
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  Broccoli(480g)

Instructions

1. 1Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
2. 2Heat the butter in a heavy, oven-proof casserole (I used a skillet), about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
3. 3Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively, brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
4. 4Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
5. 5To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half. 
6. 6Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened. 
7. 7Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.