Aug 31 2026
Restaurants›BLVD Kitchen & Bar›Chef's Choice Recipe

Chef's Choice Recipe

Inspired by BLVD Kitchen & Bar
Time40m
Serves4

Make Chef's Choice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Starter/Base

Proteins & Vegetables

Liquids & Seasoning

Finish & Garnish

Method

Starter/Base

  1. 1

    Prepare aromatics

    Heat a large skillet over medium heat. Add 2 tbs extra-virgin olive oil. When shimmering, add minced garlic and diced onion. Sauté 2–3 minutes until fragrant and translucent, stirring frequently to prevent burning.

  2. 2

    Add mirepoix

    Add diced carrot and celery to the skillet. Continue to cook, stirring occasionally, until the vegetables begin to soften, about 4–5 minutes.

Proteins & Vegetables

  1. 3

    Brown the chicken

    Increase heat to medium-high. Push vegetables to the edges and add the chicken pieces in a single layer. Let cook undisturbed 2–3 minutes to brown, then stir and cook another 2 minutes until mostly cooked through. If needed, work in batches to avoid overcrowding.

  2. 4

    Cook mushrooms

    Add halved mushrooms to the pan and sauté 3–4 minutes until they release moisture and begin to brown. Stir everything together so mushrooms and chicken are evenly distributed.

Liquids & Seasoning

  1. 5

    Deglaze and build sauce

    Pour in 1 cup dry white wine or chicken broth to deglaze the pan, scraping brown bits from the bottom with a wooden spoon. Allow the liquid to reduce by about half, 3–4 minutes.

  2. 6

    Add broth and thicken

    Stir in 2 cups low-sodium chicken broth. In a small bowl, whisk together 1 cup heavy cream, 2 tsp flour, and 1 tbs Dijon mustard until smooth; add the mixture to the skillet. Stir to combine and bring just to a gentle simmer so sauce begins to thicken, about 4–5 minutes.

  3. 7

    Season and finish sauce

    Add 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, 1 tsp lemon zest, and 1 tsp lemon juice. Taste and adjust seasoning as desired. Reduce heat to low and simmer another 2 minutes to meld flavors.

Finish & Garnish

  1. 8

    Finish with spinach and butter

    Stir in 4 cups baby spinach a handful at a time, letting it wilt between additions. Remove skillet from heat and stir in 2 tbs butter until melted.

  2. 9

    Garnish and serve

    Sprinkle chopped parsley and 1/4 cup grated Parmesan over the dish. Serve immediately over rice, pasta, or crusty bread if desired.

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