Best Steamed Chicken And Broccoli Recipes

Steamed Chicken and Broccoli image

Provided by Red_Apple_Guy

Time 28m

Yield 3-4 serving(s)

Number Of Ingredients 4

3 boneless skinless chicken breast halves
3 cups broccoli (fresh chopped and or or cauliflower)
3 shakes salt
2 shakes black pepper

Steps:

Place water in the steamer pot (enough to boil for 30 or more minutes) and place over medium heat.
wash and chop the broccoli, and/or cauliflower and place in the steamer basket.
Slice chicken breasts into halves or thirds and place over the vegetables.
Salt and pepper the basket contents to taste.
When the water is boiling, add the basket and cover tightly with a lid.
After 5 minutes or so of steaming, separate the chicken pieces gently with a fork and continue steaming.
Steam until all is done (about 165 for the chicken and 190 to 200F for the broccoli). This is usually about 12 to 15 minutes if the chicken is divided.

Nutrition Facts : Calories 165.5, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 166.9, Carbohydrate 6, Fiber 2.4, Sugar 1.6, Protein 27.6

Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli image

Provided by Chrissyo

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

4 large skinless chicken fillets
1 cup breadcrumbs
1/3 cup grated parmesan cheese
1 tablespoon chopped parsley
90 g butter
2 cloves garlic
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
refrigerated polenta
1/3 cup plain flour, for dusting polenta
olive oil, to deep fry polenta
100 g butter
300 g oyster mushrooms, halved
400 g swiss cremini mushrooms
300 g button mushrooms, halved
2 tablespoons fresh rosemary leaves
60 ml dry white wine
125 ml sour cream
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
500 g fresh broccoli
1 tablespoon butter
1 tablespoon lemon juice
salt and pepper

Steps:

Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
Mix well.
Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
Press crumb mixture on top of each fillet.
Bake, uncovered, at 180°C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
Do not over cook the chicken.
Polenta: Cut refrigerated polenta in triangles.
Toss triangles in flour; shake away excess flour.
Deep-fry polenta in hot oil until browned; drain on absorbent paper.
Set aside on a plate and keep warm.
Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
Add remaining ingredients; cook, stirring, until mushrooms are soft.
Broccoli: Cut broccoli into flowerets and steam until just tender.
Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
Combine well.
Plate up: Place a triangle of deep fried polenta on a plate.
Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
And finally add the steam broccoli.
Serve immediately.