CHEESY CHICKEN AND BROCCOLI BAKE
I got this out of Cook's Country Feb/March 2008 edition. Makes an easy dinner, it's full of good-for-you broccoli, and tastes like you spent hours. My husband wasn't as impressed as I was, but then again, he's not a huge fan of broccoli like I am. The magazine recommends serving it over rice or egg noodles--we used the noodles and it worked great.
Provided by Battle in Seattle
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to upper-middle position and heat broiler on high.
- Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt one tablespoon butter in large non-stick skillet over medium-high heat. Cook chicken until golden brown, about three minutes per side. Transfer to plate.
- 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 one 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 to broiler-safe (non glass/ceramic) baking dish.
- While the chicken is cooking, microwave broccoli on high power, covered, in a large bowl until bright green and slightly softened, about 5 minutes. Add broccoli and 1 cup cheese to skillet, stirring to combine. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned and bubbly, 2 to 4 minutes. Serve hot.
Nutrition Facts : Calories 997, Fat 39, SaturatedFat 21.9, Cholesterol 203, Sodium 1119.5, Carbohydrate 71.2, Fiber 26, Sugar 13.5, Protein 75.2
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