Tuesday, November 8, 2011

Cheesy Chicken and Broccoli Skillet

Cheesy Chicken and Broccoli Skillet (4 servings)
(Adapted from Heat Oven to 350)
egg-free/gluten-free/soy-free

4 CHICKEN BREASTS
SALT
PEPPER
3 tablespoons OIL
1 ONION, minced
3 cloves GARLIC, minced
1/2 cup CHICKEN BROTH
10 ounces BROCCOLI, chopped and cooked
1 cup CHEDDAR CHEESE, shredded
RICE, cooked


1. Season the chicken with salt and pepper. Heat two tablespoons of oil in a skillet and brown the chicken, about 5 minutes each side. Set the chicken aside.
2. Add the remaining oil and fry the onion and garlic until soft and fragrant.
3. Stir in the chicken broth, making sure to scrape up any browned pieces. Return the chicken to the pan and cook covered until the broth has mostly absorbed.
4. Fold in the broccoli and cheese and serve over rice.



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