Total time: 45 minutes
An old classic, updated for a healthier lifestyle, but still with the proper amount of decadence. I use yogurt instead of sour cream, less cheese, stock instead of 'condensed creamed' soup, and no mayonnaise. I think it's better than the original....
- 2 chicken breasts, boneless, skinless
- 1/2 medium head broccoli (enough for 2)
- 2 shallots
- 1 clove garlic
- 1 tbs olive oil
- 3/4 cup (6oz, 180ml) chicken stock
- 1/2 cup (4oz, 120ml) white wine
- 2 tbs cornstarch (maizena) dissolved in 2 tbs water
- 1/2 cup (4oz, 120gr) Greek yogurt or crème fraiche
- 1/2 cup (2oz, 60gr) Gruyère, shredded
- 1/4 cup (1oz, 30gr) Parmesan
- 1/4 cup dry bread crumbs
- 1 tsp paprika
- Put chicken stock in a medium skillet, just large enough to hold chicken breasts.
- Cut breasts in half (the short way) and add to stock.
- Cover pan and poach over medium heat until done, about 15 minutes.
- Cut broccoli into small florets (with some stem), put into a steamer basket and steam over medium heat until barely tender, 6 - 7 minutes.
- Finely chop shallots and garlic (techniques).
- Heat oil in a medium saucepan over medium heat.
- Add shallots and garlic and sauté.
- Add white wine and simmer.
- When chicken is done, remove from stock and add stock to white wine/shallot mix.
- When simmering nicely thicken with dissolved cornstarch.
- Add yogurt and shredded cheese, stir well. Remove from heat.
- In a baking dish (I use my 8 X 11 inch (20 X 27.5cm) oval ceramic) spoon 1/3 of the sauce.
- Arrange drained broccoli over cheese sauce.
- Put 1/3 sauce over broccoli.
- Arrange chicken on top, and pour over remaining sauce.
- Mix the Parmesan, bread crumbs and paprika and sprinkle over all.
- Bake in a 400F (200C) oven 15 - 20 minutes, until hot and bubbly. Serve directly from the dish.