Cheesy Chicken and Broccoli Bake
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped fine
1⁄4 cup all purpose flour
1 cup chicken broth
1⁄2 cup half and half
1⁄2 cup dry sherry
1 1⁄2 pounds broccoli, cut into florets, stems sliced thin
1 1⁄2 cups Parmesan cheese, grated
Instructions
1. Adjust oven rack to upper-middle position and heat broiler. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
2. Add remaining butter and onion to empty skillet and cook until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in broth, cream, and sherry and simmer until thickened, about 3 minutes. Return chicken to skillet; reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken and sauce to broiler-safe baking dish. (I cut the chicken into small pieces at this point, since we were eating out of bowls.)
3. Meanwhile, microwave broccoli on high power, covered, in large bowl until bright green and slightly softened, 2 to 4 minutes. Add cheese to bowl and toss well. Season with salt and pepper and pour broccoli mixture over chicken. Broil until browned and bubbly, 2 to 4 minutes. Serve.
Comments
This recipe is from the 2008 Cook’s Country Annual. Well, the original is, I sort of screwed it up. What you see here is what I made, and I think it turned out fantastically even though I failed at reading. The sauce was very tasty and the broccoli had a nice roasted taste and texture. I served it over rice.
Cook’s Country 2008