Name: Poulet aux Champignons, Sauce Crème au Vin Blanc (with Garlicky Bok Choy)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 chicken breasts (about 170–200g / 6–7 oz each), patted dry; 1 tsp kosher salt (plus more to taste); 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter, divided; 450g / 1 lb mushrooms (cremini/button), sliced 5mm / 1/4"; 3 garlic cloves, minced (pantry staple); 1 small onion or 2 shallots, finely chopped; 3/4 cup (180 ml) dry white wine (Sauvignon Blanc/Pinot Grigio); 3/4 cup (180 ml) chicken stock (or water + a pinch of salt); 1 cup (240 ml) heavy cream; 1 tsp Dijon mustard (optional but classic and recommended); 1 tbsp lemon juice (optional, to brighten at the end); 2 tbsp chopped parsley (optional, for serving); 3 heads bok choy (or 1 large), halved lengthwise (or roughly chopped if large); 1 tbsp olive oil; 1 tbsp butter (or use olive oil); 2 garlic cloves, thinly sliced; Pinch of salt and pepper; 2 tbsp water (for steaming in-pan)

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