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Ingredientes
- 1/2 x Recipe Fricasseed Chicken with sauce, frzn or possibly freshly made
- 2 c. Broccoli florets
- 1/2 c. Low-sodium chicken broth
- 1 c. Walnut pcs
- 2 x Garlic cloves
- 2 x Anchovy fillets
- 2 Tbsp. Grated Parmesan cheese
- 1/4 c. Extra virgin olive oil
- 1 1/4 c. Tightly packed fresh basil
Direcciones
- DEFROST THE FRICASSEED CHICKEN if frzn. Place the chicken pcs, broccoli florets, broth, and 1/2 c. of the walnuts in an ovenproof casserole or possibly Dutch oven. Cover the casserole, place it in the oven, turn the oven on to 375F and bake for 20 min. MEANWHILE, MAKE THE PESTO: Combine the remaining 1/2 c. walnuts, garlic, anchovies, cheese, and extra virgin olive oil in a blender or possibly food processor and process till blended. Add in the basil leaves and puree to a coarse paste. Scrape the pesto into a small bowl and set aside. Place the fricassee sauce in a small saucepan over medium heat, and cook till it is thick sufficient to coat a wooden spoon, about 10 min.
- Pour the sauce over the chicken and continue to bake, uncovered, another 5 min. Remove the casserole from the oven and transfer the chicken and broccoli to a serving dish. Add in the pesto to the sauce and mix well. Pour the creamy pesto over the chicken and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 200 | 86% |
| Total Fat 23.09g | 29% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 57mg | 2% |
| Potassium 180mg | 5% |
| Total Carbs 4.54g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.89g | 1% |
| Protein 4.43g | 7% |
