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Kitchen Guy's
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1 medium bunch of broccoli
1 14 oz. can chicken broth 4 Tbsp. unsalted butter, divided use 3 Tbsp. all-purpose flour 1/4 tsp. salt |
1 dash white pepper
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Here's how to make it:
Cut broccoli into long florets with stems. Boil briefly in lots of salted water just until crisp and tender. Drain, then refresh in ice water to set the color. Drain again and pat dry.
In a small saucepan boil chicken broth until reduced to 1 cup.
In a medium skillet, saute chicken breasts in a tablespoon or two of butter until each side is nicely browned. Remove chicken and add remaining butter and blend with flour to make a roux. Add salt and white pepper. Add chicken broth and cook, stirring, until mixture thickens and bubbles. Stir in cream, 2 Tbsp. Parmesan and wine. Remove from heat.
Serve chicken breasts on a plate, place broccoli on top and pour sauce over the meat and vegetables.