Receta Chicken Broccoli Skillet
by Christine Lamb

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.

Need a family

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

Chicken

Broccoli Skillet

Copyrighted

Ingredients:

2 boneless

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!