Pots and Pans – Chicken Divine Tweaked

A week or two ago the Sunday paper’s Parade magazine had a recipe inside created by Sherry Sheppard. The picture and ingredients look yummy, though a little high in fat. I had most of the ingredients on hand, but substituted lower fat alternatives for others. I loved my recipe tweaks…so did my husband…I think you will too.  I can’t wait to make this again and hope to serve it to company soon.

Chicken Divine Tweaked

2 bunches broccoli florets (steamed until al dente)
1/2 stick “I Can’t Believe it’s not Butter (or other butter substitute)
5 Tbsp all-purpose flour
2 Cups broth (preferably homemade with fat removed * see note at bottom of post)
3 Tbsp any fruit juice or wine you have on hand
1 Lime juiced (remove seeds)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp Italian herbs or other favorite spice mix
1/2 Cup Four cheese pizza cheese (you can buy this shredded already)
2 whole chicken breasts cooked and sliced thin

Melt butter over low heat, add flour, cook until thickened. Add broth and bring to a boil. Cook on low, stirring constantly, until thickened.

Add 3 tbsp juice and lime juice. Add salt and pepper and spices. Stir to combine.

Arrange broccoli in flameproof low edged casserole dish, Top with half the sauce. Stir 1/4 cup cheese mixture into remaining sauce. Arrange chicken on broccoli, pour remaining sauce on top and sprinkle the remaining quarter cup of cheese on top.

Broil, about 6 inches from heat until it begins to brown. Sprinkle with paprika.

Eat and enjoy

*** I like to make my own broth a day ahead of time. I then store it in the fridge, and before I use, I skim away the hardened layer of fat on the surface.

You can use lemon instead of lime. The original recipe used lemon. I like lime better. It doesn’t add a flavor per se, but instead adds a citrus brightness. Sometimes lemon can be overpowering in a recipe.

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