Categories: Meals
Ingredients
- 6 oz. Cremini Mushrooms
- 6 oz. Broccoli
- 4 oz. Grape Tomatoes
- 1 Lemon
- 2 Boneless Skinless Chicken Breasts
- ⅓ oz. Butter
- 5 fl. oz. Canned Evaporated Whole Milk
- 11/2 oz. Shaved Parmesan
Directions
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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.
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Heat a medium pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook 4-5 minutes 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 mushrooms are browned and chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate, tent loosely with foil, and set aside.
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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.
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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. Season to taste with salt and pepper.
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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 immediately.