Um, can you tell I like cheese? 😀

I adapted this recipe from Cook’s Country, just by omitting the onions and dry sherry (which I can’t stand).  My dad once made a turkey tetrazinni once when my mom was out of town on business – the recipe called for 1 TABLESPOON and he put in 1 CUP!  Needless to say, I believe we ordered a pizza in that night!

  • 4 boneless, skinless chicken breasts (1.0 pound)
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1.5 cups chicken broth (reduce to 1 cup if you add the 1/2 cup sherry)
  • 1/4 heavy cream
  • 1/4 cup fat free half and half
  • 12 ounces broccoli, chopped, stems peeled and sliced thin
  • 1.5 cups grated Parmesan cheese (yep – use it all – its delicious!)

So I decided this was 4 servings:  Each serving is 497 calories, 28 fat, 21 carbs, 11.2 fiber (nice) and 32 grams protein (without egg noodles)

Pat chicken dry and season with salt and pepper.  Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.  Cook chicken until golden brown, about 3 minutes per side.  Transfer to plate.

Add remaining 3 tablespoons butter and melt.  Stir in flour and cook until golden, about 1 minute.  Whisk in broth, cream and half and half until thickened, about 3 minutes.  Return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes.  Transfer chicken to broiler-safe baking dish.

Meanwhile, microwave broccoli on high, covered, in a large bowl until bright green and slightly softened, 2 to 4 minutes.  Add broccoli and 1 cup cheese to skillet, stirring to combine.  Season with salt and peper and pour broccoli mixture over chicken.  Sprinkle remaining chese on top and broil until bubbly, 2 to 4 minutes.  I served ours over egg noodles.

while I kept the chicken breasts whole after putting them back in the pool, I ended up cutting them up in bite size pieces before putting them under the broiler
while I kept the chicken breasts whole after putting them back in the pool, I ended up cutting them up in bite size pieces before putting them under the broiler

I have a “fresh vegetable” button on my microwave and I love it!

still bright green!
still bright green!

So the last step is under the broiler.  I did everything stove top to oven in my cast iron skillet.

deliciously bubbly!!
deliciously bubbly!!

I ended up having 4 ounces of cooked egg noodles, and 1/2 of a serving of the cheesy chicken broccoli bake. 

Of course I kicked it up with crushed red pepper flakes! My serving was 405 calories, 17 grams of fat and 39 carbs
Of course I kicked it up with crushed red pepper flakes! My serving was 405 calories, 17 grams of fat and 39 carbs

I didn’t realize that my chicken breasts were bone in, so I ended up cutting out the breast, throwing the carcass in 2 cans of chicken broth to make chicken noodle soup.  Since I am incapable of making the correct amount of pasta ever, I knew I’d have leftovers.  That’s going to be my lunch tomorrow!

Tuesday Night is BizTV!  American Idol, which I am watching right now.  OMG, Tatiana is such a drama queen!  I almost wish they would keep her to see what she’d do!    I have Biggest Loser on the DVR so I can fast forward the commercials, and THEN Chopped is on FoodTV!  I don’t think Tony likes Tuesday nights!  But then he reminds me that’s why we have four t.v.’s!

Hope everyone has a great night!  See you tomorrow!