* Exported from MasterCook *
Serving Size : 4
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Bunches Broccolini — trimmed
1 1/2 Poounds Boneless, Skinless Chicken Breasts,
Pounded To 1/4-inch Thickness
1/2 Teaspoon Pepper
6 Tablespoons Butter
4 Tablespoons Flour
1/4 Cup Dry Sherry
1/4 Cup Heavy Whipping Cream
1 14.5 Ounce Can Chicken Broth
2 Tablespoons Parmesan Cheese — grated
2 Tablespoons Slivered Almonds
Preheat oven to 350. Lightly grease a 13 X 9 baking dish.
Place broccolini tops around edges of baking dish; set aside.
Sprinkle chicken breasts evenly with salt and pepper. In a large skillet, melt butter; add chicken, and cook 3 to 4 minutes per side or until lightly browned. Remove chicken from skillet, and place over broccolini, 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 to 5 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Sprinkle with cheese and almonds. Cover, and bake 20 minutes. Serve immediately.
“13 X 9 Dish”
NOTES : From Paula Dean’s Nov/Dec 2007 Magazine
Nice company dish.