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CHICKEN & BROCCOLI IN MUSHROOM SAUCE




Source of Recipe


American Heart Association


List of Ingredients




Serves 6
Vegetable oil spray

10 ounces fresh broccoli spears

1 tablespoon acceptable margarine

8 ounces fresh mushrooms, sliced

2 cups Homemade Chicken Broth or low-sodium chicken broth

1/3 cup nonfat dry milk

3 tablespoons acceptable margarine

1/4 cup flour

1/4 cup sliced green onion

Dash nutmeg

3 tablespoons grated Parmesan cheese

1/4 cup fresh bread crumbs (= slice bread)

3 tablespoons grated Parmesan cheese

2 tablespoons finely chopped parsley

2 cups diced, cooked chicken



Recipe



Preheat oven to 3750 F. Lightly spray an 11-x-7-inch baking pan with vegetable oil spray.

Steam broccoli spears until tender-crisp. Drop into ice water to stop cooking. Drain and blot dry on paper towels. Set aside.

In a medium nonstick skillet over medium heat, melt 1 tablespoon margarine.

Add sliced mushrooms, cover and cook 7 to 9 minutes, or until mushrooms have released all their juices.

Uncover and increase setting to high. Allow liquid to evaporate. Set aside.

In a small bowl, combine chicken broth and nonfat dry milk. Set aside.

In a medium saucepan, melt 3 tablespoons margarine over medium-high heat.

Stir in flour and cook 1 minute. Add chicken broth mixture and stir with wire whisk. Bring to a boil, then add onion, nutmeg and 3 tablespoons Parmesan cheese. Add cooked mushrooms and set aside.

In a small bowl, combine bread crumbs, 3 tablespoons Parmesan cheese and parsley. Set aside.

Lay broccoli spears on bottom of prepared pan. Evenly distribute chicken over broccoli. Pour mushroom sauce over all. Sprinkle bread-crumb mixture on top. Bake 25 minutes.