✤1 ½ lbs broccoli, chopped
✤1 ½ lbs boneless, skinless chicken breasts
✤1 tbsp butter
✤2 tsp olive oil, separated
✤2 cloves garlic, crushed
✤2 tbsp (~25g) shallot, minced
✤1/4 cup (30g) all-purpose flour
✤1 cup chicken broth
✤1 cup milk (almond works well)
✤1/4 cup dry white wine
✤6 oz (168g) Swiss cheese, shredded
✤1/4 cup (28g) Parmesan cheese, grated
✤1/4 cup (28g) seasoned bread crumbs
❖Bring a large pot of salted water to a boil. Add the broccoli and blanch for 3 minutes. Drain, then place in an ice bath for 3 minutes.
❖Preheat oven to 350°F (177°C) and lightly grease a 9x13-inch baking dish.
❖Season the chicken with salt & pepper, then cook in a skillet until almost cooked through, about 10 minutes, turning at least once. Remove from heat, transfer to a cutting board and slice into bite-sized pieces.
❖Return the skillet to medium heat and add the butter and 1 tsp oil, heating until the butter melts. Add the garlic & shallots and sauté until tender, about 3 minutes.
❖Sprinkle the flour over the mix and whisk until incorporated. Stir in the broth, milk & wine, then bring to a boil. Remove from heat and stir in half of the Swiss cheese. Season with salt & pepper to taste.
❖Arrange the broccoli in the bottom of the baking dish and pour half of the sauce over top. Layer the chicken on top of that and cover with remaining sauce. Sprinkle the top with remaining swiss cheese and the parmesan cheese, then the breadcrumbs. Drizzle with remaining 1 tsp oil.
❖Bake for 30 minutes or until browned on top. Let cool slightly before serving.
