Chicken au Fromage

Ingredients

• 6 oz Cremini Mushrooms
• 6 oz Broccoli
• 4 oz Grape Tomatoes
• 1 Lemon
• 2 Boneless Skinless Chicken Breasts
• ⅓ oz Butter
• 5 oz Canned Evaporated Whole
• Milk
• 1 ½ oz Shaved Parmesan
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Loosely tenting cooked chicken breasts with foil allows them to rest while you finish preparing meal, keeping them warm and Cremini mushrooms also go by the name “baby bellas,” because when they grow up, they become portobello mushrooms.

2. 2

   Prepare the Ingredients: Cut mushrooms into ¼” slices. Cut any large broccoli pieces into bite-sized florets. Halve grape tomatoes. Zest and halve lemon. Rinse chicken breasts, pat dry, and season each with ½ tsp. salt and a pinch of pepper.

3. 3

   Finish the Sauce: In pan containing mushrooms, add evaporated milk, ¼ cup water, and Parmesan (reserve a pinch for garnish) and cook, stirring constantly, 3-5 minutes, or until cheese melts and sauce thickens slightly.

4. 4

   Heat a medium pan over medium heat. Add 2 tsp.: olive oil and chicken to hot pan and cook 4-5 min- utes on one side, or until deep brown. Flip chicken, add mushrooms to pan, and season mushrooms with ¼ tsp. salt and a pinch of pepper. Cook, stirring mushrooms occasionally, 5-7 minutes, or until mush- rooms are browned and chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate, tent loosely with foil, and set aside.

5. 5

   Plate the Dish: Spoon sauce on a plate and arrange broccoli and tomatoes next to sauce. Place a chicken breast over sauce and spoon some sauce over chicken. Garnish with lemon zest and reserved Parmesan. Serve

6. 6

   Cook the Broccoli: While chicken is cooking, heat broccoli and ¼ cup water in a second medium pan over medium-high heat. When water boils, cover and cook 2 minutes, or until broccoli is bright green. Uncover and cook 2 minutes, or until broccoli is cooked, but still a little crisp and water has evaporated. Remove from heat and toss with tomatoes, ½ tsp. lemon juice (to taste), and butter. Season to taste with ¼ tsp. salt and a pinch of pepper, cover, and set aside. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Most goes in sauce, with a pinch reserved for garnish. the recipe before you start–we promise it will be time