4 boneless and skinless medium-sized chicken breasts
1/2 teaspoon lemon juice
1⁄4 teaspoon salt
1 pinch pepper
2 tablespoons reduced fat butter (original recipe: 5 tablespoons full fat)
1 tablespoon minced shallots or 1 tablespoon green onion
1⁄4 lb. sliced fresh mushrooms
1⁄8 teaspoon salt
For the sauce:
1⁄4 cup white/chicken stock
1⁄4 cup port wine or dry white vermouth
½ cup (4 oz.) reduced fat cream cheese (original recipe: 1 cup whipping cream)
½ cup almond milk or skim milk (extra addition)
salt and pepper
2 tablespoons freshly minced parsley
1-2 cups broccoli (extra addition), cut into florets and steamed (optional)
Preheat oven to 400°F degrees.
Rub the chicken breasts with lemon juice, salt and pepper. Heat the butter in a heavy, oven-proof casserole/skillet, until foaming. Stir in minced green onion and saute without browning. Stir in the mushrooms and saute lightly without browning. Season with salt.
Quickly roll the chicken in the butter. Cover skillet and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8-10 minutes in the oven.
Remove the chicken to a warm platter and cover while making the sauce.
To make sauce: pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream cheese and milk; continue cooking over medium-high heat until cream has thickened slightly (add a little more milk if the sauce is too thick). Off heat, taste for seasoning; add drops of lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken.