Chicken and Broccoli in Mushroom Sauce
Nice casserole to make ahead of time and warm up for dinner.
1/4 cup all purpose flour
1 <span class="measurestring" title="pat (1" sq, 1/3" high)">pat</span> margarine
1/2 oz parmesan cheese
1/2 cup evaporated milk
0.12 tsp nutmeg
10 oz chicken breast
2 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken stock
1 tsp lemon peel
3 cups pieces or slices mushrooms
2 <span class="measurestring" title="medium (4-1/8" long)">medium</span> green onions
2 tbsps parsley
1/4 cup bread crumbs
10 oz broccoli
Spray 9" square baking pan with oil spray.
Steam broccoli spears until tender crisp. Plunge into ice water to stop cooking. Blot dry and arrange in baking pan.
Spread chicken over broccoli in baking pan.
Heat margarine in non-stick skillet over medium heat. Cook mushrooms covered for 7-9 minutes. Increase heat, uncover and cook for 1-2 minutes to evaporate liquid.
Preheat oven to 375 °F (190 °C).
Pour broth and milk in to medium sauce pan. Wisk in flour. Bring to boil over medium-high heat. Cook until thickened, 3-4 minutes. Stir occasionally.
Combine green onion, parmesan, nutmeg and mushrooms. Pour over chicken in baking pan.
Combine bread crumbs, parsley and lemon peel. Spread over casserole. Bake in oven for 25 minutes.
in 1 serving of Chicken and Broccoli in Mushroom Sauce.
, 40% carbs, 46% protein.
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