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Categories:
bunches chicken breasts salt ground black pepper butter flour sherry heavy whipping cream chicken broth Parmesan cheese almonds
Viewed: 109 - Published at: 8 years agoIngredients
- 2 bunches Broccolini or 2 bunches broccoli florets, trimmed
- 1 1/2 lbs thin boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons butter
- 4 tablespoons flour
- 1/4 cup dry sherry
- 1/4 cup heavy whipping cream
- 1 (14 1/2 ounce) can chicken broth
- 2 tablespoons grated parmesan cheese
- 2 tablespoons almonds, sliced
Method
- Preheat oven to 350 degrees F.
- Lightly grease a 13x9-inch baking dish.
- Place broccoli tops around edges of baking dish; set aside.
- Sprinkle chicken evenly with salt and pepper.
- In large skillet, melt butter over medium-high heat; add chicken, and cook 3-4 minutes per side, or until lightly browned.
- Remove chicken from skillet, and place over broccoli, leaving as much butter in pan as possible.
- Add flour to butter, and cook 2 minutes, stirring constantly.
- Stir in sherry, cream and broth; cook 4-5 minutes, stirring constantly, until thickened.
- Spoon sauce over chicken and broccoli.
- Sprinkle with cheese and almonds.
- Cover, and bake about 30 minutes.
- Serve immediately.
