Monday, June 9, 2014

Chicken Broccoli Skillet

Either you love broccoli or you hate. Some broccoli hates cite a strong flavor and aroma as the cause, but you can tame this green flower. 

Broccoli is native to the Mediterranean. It was engineered form the cabbage relative by the ancient Etruscans, who were considered to be horticultural geniuses. When first introduced in England, broccoli was referred to as "Italian asparagus." Commercial cultivation of broccoli dates back to the 1500s, it did not become a popular in the United States until the early 1920s.

Broccoli is essentially a large edible flower. The stalks and flower florets are eaten both raw and cooked, and have a flavor reminiscent of cabbage. The bitter leaves are usually discarded. Although some cooks do enjoy them prepared in the manner of chard or kale. Broccoli is related to cabbage, kale, cauliflower, and Brussels sprouts.

If you’re a broccoli lover, you may also like to try broccoflower, a cross between broccoli and cauliflower. Broccolini, also called baby broccoli, is another new trademarked cross between broccoli and kale.
Research Source: About Cooking
 

Need a family dinner in a hurry? Try this chicken skillet with broccoli. Under 30 minutes.

Chicken Broccoli Skillet
Copyrighted 2014, Christine’s Pantry. All rights reserved.

Ingredients:
2 boneless skinless chicken breasts, cut into bite size pieces
salt and pepper, to taste
garlic powder, to taste
1 tablespoon olive oil
1 tablespoon butter
6 ounces frozen broccoli
1 (10.5oz.) can cream of mushroom soup
1/2 can chicken broth
parsley, garnish

Directions:
Cut chicken into bite size pieces, sprinkle salt, pepper and garlic powder.

In a skillet, heat oil and melt butter over medium heat. Add chicken, and cook about 8 to 10 minutes, turning once, until light golden brown.

In a bowl, whisk together cream of mushroom soup and chicken broth, pour over chicken.

Stir in frozen broccoli, cover, cook about 6 to 8 minutes, stirring occasionally, until broccoli is crisp tender and chicken is cooked through and no longer pink. Garnish with parsley. Enjoy!


 


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