Chicken in Creamy Lemon-Chive Sauce with Hearts of Palm Noodles and Golden Mushrooms

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season both sides with 4 g (3/4 tsp) salt, black pepper, and garlic powder.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Sear the chicken for 5 to 6 minutes per side, until deeply golden and the internal temperature reaches 74°C / 165°F. Remove and keep covered.

3. 3

   3. In the same skillet, add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and turn golden. Add the shallot, fresh garlic, and 1 g (1/4 tsp) salt; cook 1 minute more.

4. 4

   4. Pour in the chicken broth and scrape the bottom of the skillet with a spoon to loosen the browned bits. Cook over medium heat for 2 minutes.

5. 5

   5. Reduce the heat to medium-low and add the heavy cream, grated Parmesan, lemon zest, and lemon juice. Cook for 2 to 3 minutes, stirring, until the sauce is slightly thickened.

6. 6

   6. Stir in the chives. Return the chicken breasts to the skillet along with any collected juices. Cook over low heat for 2 minutes so the chicken absorbs the sauce.

7. 7

   7. Meanwhile, heat a second skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and remaining 14 g (1 tbsp) butter. Add the hearts of palm noodles and baby spinach along with 1 g (1/4 tsp) salt. Sauté for 2 to 3 minutes, until the spinach wilts and the noodles are heated through.

8. 8

   8. Divide the hearts of palm noodles and spinach among 4 plates. Top with the mushrooms and one chicken breast per serving. Spoon over the creamy lemon-chive sauce and serve immediately.