Creamy Chicken And Broccoli Dinner Recipe

About this recipe

A high-protein, comforting dish featuring tender chicken and broccoli in a creamy parmesan sauce, perfect for a satisfying dinner.

Ingredients

• 100 g Broccoli Florets
• 100 g Milky Mist Cooking Unsalted Butter
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 125 g Mooz Butter Garlic & Herbes
• 200 g Delichic Chicken Broth
• 250 ml Amul Whipping Cream
• 200 g Old Hill Parmesan Cheese
• 500 g + 500 g Sambhojanam Singhara Flour And Kuttu Flour Combo
• 1 kg Akar Powder Salt
• 500 ml Colavita White Wine Vinegar

Instructions

1. 1. Bring a large pot of salted water to a boil. Add 500 g broccoli florets and cook for 3-4 minutes until tender. Drain well and set aside.
2. 2. Heat a skillet over medium heat. Add 1 tbsp butter and cook 3 chicken breasts (about 600 g total) until fully cooked, about 6-8 minutes per side. Remove from heat, let cool slightly, then shred or slice into bite-sized pieces.
3. 3. In the same skillet, melt 1/4 cup butter over medium heat. Stir in 6 tbsp flour and 1/4 tsp salt, cooking for 1-2 minutes until the mixture forms a paste.
4. 4. Gradually whisk in 2 cups chicken broth, stirring constantly until the sauce thickens and bubbles, about 5 minutes.
5. 5. Reduce heat to low and stir in 1/2 cup whipping cream, 3 tbsp white wine vinegar, and 1/4 cup grated parmesan cheese. Cook for another 2-3 minutes, stirring until the sauce is smooth and creamy.
6. 6. Add the cooked chicken and broccoli to the sauce, stirring gently to coat. Cook for 2-3 minutes to heat through.
7. 7. Serve the creamy chicken and broccoli hot, garnished with additional parmesan cheese if desired.