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

• 450G Pack'D Organic Broccoli Florets
• - Truffle Butter
• 350G Typically Daylesford Organic Chicken Breasts
• 200G All Things Butter Unsalted Butter
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• - Kerrymaid UHT Whipping Cream
• 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1.5 Kg Bacheldre Organic Stoneground Strong Malted Blend Flour, 1.5Kg
• - Tata Salt

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 sherry, 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.