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Ingredients
  • 5 teaspoons vegetable oil
  • 12 ounces broccoli florets, cut into 1 ½-inch pieces
  • 1 ¼ cups chicken broth
  • 2 tablespoons plus 2 teaspoons all-purpose flour
  • 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • Salt and pepper
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • ½ cup heavy cream
  • ¼ cup dry sherry
  • 1 teaspoon Worcestershire sauce
  • 1 ½ ounces Parmesan cheese, grated (¾ cup)
  • 2 teaspoons lemon juice
  • View Nutritional Information
  • Be sure to use an ovensafe skillet. You can substitute dry white wine for the sherry.
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