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Receta Chicken And Broccoli In Mushroom Sauce
by Global Cookbook

Chicken And Broccoli In Mushroom Sauce
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Ingredientes

  • Vegetable oil spray
  • 10 ounce fresh broccoli spears or possibly (10-oz) package no-salt-added frzn broccoli spears
  • 2 c. diced cooked chicken
  • 1 tsp light margarine
  • 8 ounce fresh mushrooms, sliced (2 1/2 to 3 c.)
  • 1 1/3 c. low-sodium chicken broth
  • 1 x (5-oz) can fat-free evaporated lowfat milk (2/3 c.)
  • 1/4 c. all-purpose flour
  • 1/4 c. sliced green onions (2 medium)
  • 3 Tbsp. grated Parmesan cheese Dash of Nutmeg
  • 1/4 c. fresh bread crumbs (1/2 slice bread)
  • 2 Tbsp. finely snipped fresh parsley
  • 1 tsp grated lemon zest

Direcciones

  1. Lightly spray a 9 inch square baking pan with vegetable oil spray.
  2. Steam broccoli spears till tender-crisp, then plunge into ice water to stop cooking. Drain and blot dry on paper towels. Arrange in baking pan. Proportionately place chicken over broccoli. Set aside.
  3. For sauce, heat margarine in a medium non-stick skillet over medium heat.
  4. Swirl to coat bottom. Cook mushrooms, covered, for 7 to 9 min, or possibly till they've released their juices. Increase heat to high and cook, uncovered, for 1 to 2 min to allow liquid to evaporate. Set aside.
  5. Preheat oven to 375 degrees F.Pour broth and lowfat milk into a medium saucepan. Whisk in flour. Bring to boil over medium-high heat; cook till thickened, 3 to 4 min, stirring occasionally.
  6. Stir in green onions, Parmesan, nutmeg, and mushrooms. Pour over chicken in baking pan. In a small bowl, combine topping ingredients. Sprinkle over casserole. Bake for 25 min.