Ingredients
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1 bunch broccoli, cut into spears
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2 teaspoons lemon juice
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1/2 teaspoon white pepper
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1/4 cup flour
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2 tablespoons butter
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2/3 cup chicken broth
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2/3 cup madeira wine
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2 cups whipping cream
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1/4 teaspoon salt
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1/2 teaspoon white pepper
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1 teaspoon lemon juice
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1 teaspoon grated parmesan cheese
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1 lb boneless skinless chicken breast
Instructions
- Blanch broccoli spears in boiling water (or the microwave) for a few minutes; drain.
- Sprinkle each side of chicken breasts with lemon juice and pepper. Coat each chicken breast with flour.
- In large skillet, melt butter. Add chicken; saute 5 to 6 minutes on each side or until chicken is tender. Set aside.
- Using large saucepan to prevent boiling over, combine chicken broth and wine; bring to a rolling boil. Boil over medium heat about 6 minutes or until liquid is reduced to 2/3 cup.
- Add cream, salt and pepper; continue to boil until liquid is reduced to 1 3/4 cups; about 8-10 minutes. Stir in lemon juice.
- Heat oven to 375 degrees F. In 12x8 inch (2 quart) baking dish, arrange broccoli spears. Place chicken breasts over broccoli, overlapping if necessary. Pour sauce over chicken and broccoli; sprinkle with Parmesan cheese.
- Bake at 375 degrees F. for 15-20 minutes or until hot and bubbly.