2 boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
2 tablespoons minced shallot (approx. 1 small shallot)
1/2 cup sliced mushrooms
1 tablespoon Dijon mushrooms
1/2 teaspoon Herbs de Provence
1/2 cup vegetable or chicken stock
1 lemon, juiced, and mixed with 1/4 cup water
2 teaspoons butter
1 spring fresh tarragon or thyme leaves, chopped
If you don’t have Herbs de Provence in your spice cabinet, you can substitute an equal amount with a mix of dried thyme, dried parsley, dried basil, and or a pinch of lavender.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.