Chicken au Fromage

with mushroom-cheese sauce and lemon-broccoli

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Don't be thrown by the hoity-toity sounding name here. Our Chicken au Fromage (chicken "with cheese") is a healthy take on a French dish of sautéed chicken topped with a creamy mushroom-Parmesan cheese sauce. Do we have your attention now? It's served alongside crisp, buttery broccoli, and did we mention the creamy mushroom-Parmesan sauce? And did we mention it's healthy? Chicken au Fromage? More like Chicken-oh-so tasty!

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • 6 oz. Broccoli
  • 4 oz. Grape Tomatoes
  • 1 Lemon
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ⅓ oz. Butter
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    1½ oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pans

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Cook the Chicken and Mushrooms

    Cook the Chicken and Mushrooms

    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.

  • Step 3 - Cook the Broccoli

    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.

  • Step 4 - Finish the Sauce

    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. Season to taste with salt and pepper.

  • Step 5 - Plate the Dish

    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 immediately.