Pan-Fried Chicken Smothered in White Sauce With Broccoli

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken breasts between two sheets of plastic wrap. Pound with a meat mallet or back of a heavy frying pan until about 3/8" thick. An alternative is to butterfly each breast or purchase them already butterflied.
  • Dry the breasts and sprinkle with salt, pepper, onion powder, garlic powder and paprika to taste.
  • Reserving 2 tablespoons of flour, dredge chicken pieces in the flour, shaking off excess.
  • Put oil into a non-stick skillet and heat on medium high until oil begins to shimmer. Add chicken and sauté about 5 minutes on each side, until it is golden brown and developed a thin crust. Remove from pan to a plate and keep warm.
  • Add the 2 tablespoons of butter together with the reserved 2 tablespoons of flour and cook for a minute, stirring constantly. scraping up any brown bits attached to the pan.
  • When the roux has formed, add about 1 cup of milk, slowly, stirring constantly, to make the white (bechamel) sauce. Adding more milk will make a thinner sauce, less milk will make a thicker sauce. Allow the sauce to reduce to your desired thickness.
  • Season with salt and pepper.
  • Meanwhile, steam the broccoli by your favorite method.
  • Return chicken to the pan and smother with the sauce. When the chicken has been heated through, serve immediately with the broccoli, smothering both the chicken and the broccoli.
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