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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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An updated version of a classic. Ingredients:
2 large boneless skinless chicken breast halves (about 1 lb.) |
salt |
fresh ground black pepper |
3 tablespoons vegetable oil |
1 large head broccoli, stemmed and broken into 1-inch florets (about 2 lbs.) |
5 tablespoons butter |
1/4 cup flour |
1 cup chicken broth |
1 cup milk |
3 tablespoons sherry wine |
1/8 teaspoon grated nutmeg |
1/2 cup finely grated parmigiano-reggiano cheese |
1 cup slivered almonds |
1/2 cup heavy cream |
Directions:
1. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook, turning once, until golden brown and just cooked through, 13-15 minutes. Transfer chicken to a plate; let cool slightly. Cut chicken lengthwise on the bias into 1/4 thick slices and set aside.
2. Meanwhile, put broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until barely tender, 2-3 minutes. Drain and set aside.
3. Preheat oven to 375 degrees. Rub inside of a 2 quart casserole dish with 1 tablespoons butter; set aside. Melt remaining butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minutes. Gradually pour in stock and milk while whisking constantly. Cook until very thick, about 10 minutes. Add salt and pepper, sherry, nutmeg, and half the cheese; stir until cheese melts, about 1 minutes. Remove chees sauce from heat and let cool slightly.
4. Arrange broccoli in prepared dish in a single layer; sprinkle with remaining cheese. Arrange chicken evenly over top; sprinkle with almonds. In a large bowl, beat the heavy cream to soft peaks; fold into sauce. Pour sauce over chicken. Bake, with a baking sheet underneath to catch any drips, until golden brown and bubbling, about 30 minutes.
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