for family meals :
Chicken Breast and Broccoli
is another recipe from Bill
from Saint Cloud, Minnesota. If you would like
to know a little bit more about Bill have a look
at his Bio page - click
says: "This solo meal can be expanded without
problems as long as the pan is sufficient to hold
the additional liquid. The balance between pepper
and mustard can be adjusted to meet individual
taste. Cooking is a Creative Sport".
boneless skinless chicken breast
1/4 teaspoon black pepper
1 teaspoon olive oil
1 cup broccoli florets
1/4 cup olives, sliced and seeded
1 teaspoon flour
1 teaspoon butter
2 teaspoons Dijon mustard (Grey Poupon)
1/4 cup white wine (Vermouth is fine)
3/4 cup chicken stock
the black pepper on both sides of the thawed
chicken breast, next apply the olive oil and
place into a very hot non-stick frying pan.
for 4 minutes, turn over once and fry for another
4 minutes or until the internal temperature
is 160ºF. Mix the flour and butter in a
small bowl until combined.
the chicken breast, add the wine and chicken
stock, and stir to loosen the crispy particles.
the mustard and butter/flour mixture and stir
again until the gravy thickens.
the broccoli and olives and cook over medium
heat for 5 minutes.
serve, pour gravy and broccoli over the chicken.