How to make it

  • 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°. Rub the inside of a 2-quart casserole dish with 1 tbsp. of the butter; set aside. Melt remaining 4 tbsp. butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually pour in stock and milk while whisking constantly. Cook until very thick, about 10 minutes. Add salt and pepper, sherry, nutmeg, and 1/4 cup of the cheese; stir until cheese melts, about 1 minute. Remove cheese sauce from heat and let cool slightly.
  • 4. Arrange broccoli in the prepared dish in a single layer; sprinkle with remaining 1/4 cup 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.
  • I followed the recipe by the letter, just threw in some bok choy, besides the broccoli.

Reviews & Comments 2

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  • PongoUSA 5 years ago
    Thank you, Joyce, for your kind words. Sometimes the old stuff still counts :)
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  • 22566 5 years ago
    Within any dining meeting place,this would be quite a distinguished recipe.
    Kind Regards
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