Chicken & Broccoli Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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In 'Williams-Sonoma One Pot of the Day' Ingredients:
1/2 cup all-purpose flour |
1 tablespoon dried sage |
1 teaspoon sweet paprika |
6 boneless skinless chicken breasts |
3 tablespoons unsalted butter |
2 cups chopped broccoli |
6 thin slices lean boiled ham |
1 cup heavy cream |
1/4 cup dry sherry |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 350°.
2. In a sturdy paper bag, mix together the flour, sage, and paprika.
3. Drop the chicken pieces into the bag, one at a time, and shake to coat on all sides.
4. Shake off any excess flour mixture.
5. In a large frying pan, melt the butter over medium heat.
6. Add the chicken pieces and saute until golden, 3-4 minutes per side; transfer to a plate.
7. Arrange the broccoli in a layer in the bottom of a baking dish.
8. Cover with the chicken and top each piece with a slice of ham.
9. To make the sauce, pour off the excess oil from the pan and add the cream.
10. Bring to a boil over high heat and stir to scrape up any browned bits on the pan bottom.
11. Add the sherry and boil for 2 minutes.
12. Stir in all but 2 tablespoons of the cheese and season with salt and pepper.
13. Remove from the heat.
14. Pour the sauce over the ham and chicken.
15. Sprinkle with the remaining 2 tablespoons cheese.
16. Bake until the chicken is opaque throughout, the broccoli is tender, and the sauce is bubbling, 30-40 minutes.
17. Serve directly from the dish.
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