Chicken and Broccoli in Mushroom Sauce
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
3 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley
2 cups diced, cooked chicken
Preheat oven to 375 degrees. 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.
Makes 6 servings.
Calories 262, Fat 13 g, Carbs 14 g, Sodium 336 mg, Fiber 2 g.
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