Adapted from the Peachtree Bouquet cookbook, this is a favorite of the "homerun king" and former Atlanta Brave, Hank Aaron. I can see why! Enjoy!
- 6 tablespoons butter, divided
- 2 tablespoons olive oil
- 6 chicken breast halves, skinless, boned
- 3⁄4 lb large white mushroom, stemmed
- 1 large bunch broccoli, stems peeled, trimmed, and cut in spears
- lemon pepper seasoning
- 2 tablespoons flour
- 1⁄2 cup chicken broth (or stock)
- 1⁄2 cup dry white wine
- 1 1⁄2 cups swiss cheese, grated
- salt and pepper
- swiss cheese, grated to garnish
- Lightly butter a baking dish, set aside.
- Melt 2 tbls. butter with oil in a 12" heavy skillet. Add the chicken; cook until the juices run clear when pricked with a fork, about 3-5 minutes on each side(don't overcook!). Remove chicken, set aside.
- Melt 2 tbls. butter in the same skillet. Add mushrooms and cook over medium high heat until tender, about 5-8 minutes. Set asie.
- Arrange the cooked broccoli in a single layer in the bottom of the buttered baking dish.
- Season the chicken with some lemon pepper seasoning(to taste), and arrange in single layer over broccoli.
- Preheat broiler.
- Melt remaining 2 tbls. butter in a 1 quart saucepan. Whisk in flour; cook over low heat, stirring constantly, about 3 minutes. Pour in chicken stock and wine, whisking until completely blended. Continue cooking and stirring until the sauce thickens enough to coat a spoon. Add 1 1/2 cups Swiss cheese, stirring until melted. Taste and season with salt and pepper.
- Pour sauce over chicken; arrange mushrooms on top. Sprinkle additional cheese over dish to garnish.
- Broil about 6" from heat source until the top is bubbly and golden.
- Serve immediately. Enjoy!