| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken breast halves, |
|
|
Skinned |
| 6 |
c |
Water |
| 1 |
|
Bouquet Garni* |
| 20 |
oz |
Frozen broccoli spears |
| 2 |
tb |
Corn oil margerine |
| 1/4 |
c |
(+ 1 Tb) All purpose flour |
| 1/2 |
c |
Evaporated skim milk |
| 3 |
tb |
Cooking sherry |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 1/4 |
c |
Grated parmesan cheese, |
|
|
Divided |
|
|
Calories 241, protein 29g, carbo 12g, fat 8g, |
|
|
saturated fat 2g, sodium 362mg, cholesterol 64mg ~– |
INSTRUCTIONS
1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs
fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried
whole thyme, all enclosed in a double layer of cheesecloth and tied
securely). Cover and bring to a boil. Reduce heat, and simmer 25
minutes or until chicken is done. Remove chicken and Bouquet Garni
from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill
reserved broth, and skim congealed fat from surface. Bone and slice
chicken; set aside. 2. Cook broccoli according the package directions.
Drain well. Arrange
broccoli spears crosswise in a 13x9x2" baking dish. Set aside. Melt
margerine in a large skillet over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add reserved
broth; cook over medium heat, stirring constantly, until mixture is
thickened and bubbly. Remove from heat; stir in milk, sherry, salt,
and pepper. 3. Pour half of sauce over broccoli and top with chicken
slices. Add
2 tablespoons cheese to remaining sauce in skillet; stir until well
blended, and pour over chicken. Sprinkle with remaining 2 tablespoons
cheese, and bake at 350F for 20 minutes or until casserole is
thoroughlyheated and top is golden brown. Nutritional Analysis: (per
serving)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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