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. 1Pat the chicken breasts dry and season both sides lightly with salt and pepper. Rub with fresh lemon juice and set aside.
2. 2Heat the butter in a large skillet over medium heat until foaming, about 1–2 minutes. Add the green onions and sauté for 30 seconds without browning. Stir in the sliced mushrooms, season with salt, and sauté over medium heat for 3–4 minutes until the mushrooms release their moisture and begin to soften but remain pale.
3. 3Increase heat to medium-high. Place the chicken breasts in the skillet and brown for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F, turning once. Transfer the chicken to a warm plate and tent loosely with foil.
4. 4Pour the chicken broth and port wine into the skillet with the mushrooms. Increase heat to high and simmer for 4–6 minutes, stirring occasionally, until the liquid reduces by half and becomes slightly syrupy.
5. 5Reduce heat to low. Add the neufchâtel cream cheese, breaking it apart with a wooden spoon and stirring constantly for 2–3 minutes until fully incorporated and the sauce is smooth and creamy.
6. 6Gradually pour in the evaporated milk while stirring continuously over low heat for 2–3 minutes until the sauce thickens and coats the back of a spoon. Remove from heat, taste for seasoning, and squeeze in additional fresh lemon juice to balance the richness.
7. 7Stir the broccoli florets into the sauce and return to low heat for 1–2 minutes to warm through, then pour the sauce and mushrooms over the chicken.
8. 8Divide the plated chicken and sauce evenly into 4 airtight containers while hot. Garnish each with fresh parsley before serving or store and reheat gently on the stovetop over low heat, stirring occasionally.