Chicken & Broccoli Casserole

In 'Williams-Sonoma One Pot of the Day'

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1⁄2 cup all-purpose flour
• 1  tablespoon dried sage
• 1  teaspoon sweet paprika
• 6  boneless skinless chicken breasts
• 3  tablespoons unsalted butter
• 2  cups  chopped broccoli
• 6  thin slices lean  boiled ham
• 1  cup heavy cream
• 1⁄4 cup dry sherry
• 1⁄2 cup  grated parmesan cheese or 1⁄2 cup romano cheese
•  salt
•  fresh ground black pepper

Directions

1. Preheat oven to 350°.
2. In a sturdy paper bag, mix together the flour, sage, and paprika.
3. Drop the chicken pieces into the bag, one at a time, and shake to coat on all sides.
4. Shake off any excess flour mixture.
5. In a large frying pan, melt the butter over medium heat.
6. Add the chicken pieces and saute until golden, 3-4 minutes per side; transfer to a plate.
7. Arrange the broccoli in a layer in the bottom of a baking dish.
8. Cover with the chicken and top each piece with a slice of ham.
9. To make the sauce, pour off the excess oil from the pan and add the cream.
10. Bring to a boil over high heat and stir to scrape up any browned bits on the pan bottom.
11. Add the sherry and boil for 2 minutes.
12. Stir in all but 2 tablespoons of the cheese and season with salt and pepper.
13. Remove from the heat.
14. Pour the sauce over the ham and chicken.
15. Sprinkle with the remaining 2 tablespoons cheese.
16. Bake until the chicken is opaque throughout, the broccoli is tender, and the sauce is bubbling, 30-40 minutes.
17. Serve directly from the dish.