"Most chicken and broccoli recipes are disappointing messes of overcooked broccoli, dry chicken, and a bland, gloppy cheese sauce. For this recipe, microwaving the broccoli before combining it with the chicken ensures it will be crisp-tender in the finished dish, while a sherry-cream sauce finished with Parmesan cheese has just the right hint of complex flavor and classic cheesy appeal."
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
salt and pepper
4 T unsalted butter
1 onion, chopped fine
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup dry sherry
1 1/2 pounds broccoli, florets
chopped, stems peeled and sliced thin
1 1/2 cups grated Parmesan cheese
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. Trasfer to plate.
Add remaining butter and onion to empty skillet and cook over medium heat 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 to broiler-safe baking dish.
Meanwhile, microwave broccoli, covered, in bowl until slightly softened, 2 to 4 minutes.
Add broccoli and 1 cup cheese to skillet. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned, 2 to 4 minutes.
Broccoli is soooo good for you! High in vitamin C and fiber, it also has anti-cancer properties and helps prevent heart disease. This is a great way to prepare your broccoli, because it's not overcooked. Overcooking your broccoli reduces the healthy benefits it provides. Also, the sauce in this casserole is perfect... very flavorful, yet not too cheesy or salty.