Heat olive oil in a non-stick skillet over medium heat. Generously season both sides of the chicken breasts with salt and pepper. Cook chicken in the skillet covered, about 5 minutes per side or until cooked through. Place cooked chicken breasts on a cutting board to cool.
In a medium saucepan melt the butter over medium heat, stir in the flour and continue to stir while cooking for about 1 minute. Slowly pour in the chicken broth, half & half, and sherry. Bring to a boil then reduce heat to low and simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Take off the heat and stir in the paprika and half of the parmesan cheese. Add salt & pepper to taste.
Preheat oven to 350° F. Spread the broccoli evenly on the bottom of a small casserole dish or 8x8 baking dish. Cut the cooked chicken into bite size pieces and spread on top of the broccoli. Pour the cheese sauce over top of the chicken and broccoli and then sprinkle with the remaining parmesan cheese.
Bake uncovered in the preheated oven for 30 to 35 minutes or until bubbly.
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