Carolyn's Chicken Monte Carlo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Breast, no skin, 2 lbs.Broccoli, fresh, 1 bunch, slicedWater, 1 cup (8 fl oz) approx.Salt, 1 tsp Pepper, black, .5 tsp Romano Cheese, 3 oz Mushrooms, fresh, 2 cupsButter, salted, 3 tbsp Olive Oil, 1 tbsp Butter, salted, .33 cup Whole Wheat Flour, 0.5 cup Chicken Broth, 1.5 cupMilk, 1%, 1 cup
This dish has a few steps, but it is so yummy it's worth it. My Mom has made this for dinner parties since I was a little girl and it's so fantastic.
Place Chicken Breasts in a Dutch Oven Pot with enough water to cover. Add salt to water and cover the pot. Bring to boil and cook until the chicken is no longer pink.
Meanwhile, saute mushrooms in olive oil until tender. Drain excess liquid and set aside.
Once chicken is cooked, remove from pot and let cool enough to handle. Slice or shred the chicken as thin as possible.
Sauce Perisienne: Melt 1/3 Cup butter in a saucpan. Add flour gradually and stir with a whisk until it becomes a thick paste. Keep stirring constantly for about 1-2 minutes. Slowly add stock and milk and whisk until it becomes a nice creamy sauce. Mix well over medium heat. Bring to a simmering point and season with salt and pepper if desired.
Place broccoli on the bottom of a well buttered baking dish. Sprinkle lightly with salt and pepper. Pour about 1/3 sauce over broccoli. Sprinkle with 1/2 of the romano cheese. Spread mushrooms ontop. Arrange chicken over this and cover with the rest of the sauce. Sprinkle the remaining cheese, then drizzle with melted butter and bake at 350 degrees for 30 minutes.
Place under broiler to brown for the last few minutes if desired.
Enjoy!!!
Number of Servings: 6
Recipe submitted by SparkPeople user CJW102.
Place Chicken Breasts in a Dutch Oven Pot with enough water to cover. Add salt to water and cover the pot. Bring to boil and cook until the chicken is no longer pink.
Meanwhile, saute mushrooms in olive oil until tender. Drain excess liquid and set aside.
Once chicken is cooked, remove from pot and let cool enough to handle. Slice or shred the chicken as thin as possible.
Sauce Perisienne: Melt 1/3 Cup butter in a saucpan. Add flour gradually and stir with a whisk until it becomes a thick paste. Keep stirring constantly for about 1-2 minutes. Slowly add stock and milk and whisk until it becomes a nice creamy sauce. Mix well over medium heat. Bring to a simmering point and season with salt and pepper if desired.
Place broccoli on the bottom of a well buttered baking dish. Sprinkle lightly with salt and pepper. Pour about 1/3 sauce over broccoli. Sprinkle with 1/2 of the romano cheese. Spread mushrooms ontop. Arrange chicken over this and cover with the rest of the sauce. Sprinkle the remaining cheese, then drizzle with melted butter and bake at 350 degrees for 30 minutes.
Place under broiler to brown for the last few minutes if desired.
Enjoy!!!
Number of Servings: 6
Recipe submitted by SparkPeople user CJW102.
Nutritional Info Amount Per Serving
- Calories: 347.3
- Total Fat: 23.9 g
- Cholesterol: 73.2 mg
- Sodium: 1,125.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.7 g
- Protein: 19.6 g
Member Reviews