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Saturday, October 1, 2011


3/4 teaspoon dried Italian seasoning, divided
1/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
1/4 teaspoon pepper
1 1/2 pounds boneless, skinless, chicken breast halves
1/2 cup fat free, reduced sodium chicken broth
1 14 ounce package frozen broccoli florets
1 tablespoon + 1 teaspoon all purpose flour
2 cups fat free half and half, divided
3 tablespoons grated Parmesan cheese, divided
1 teaspoon mustard powder

Combine 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon garlic powder and pepper, sprinkle over both sides of each breast half. Coat large nonstick skillet with cooking spray, heat over medium high heat. Add chicken, cook turning once, until browned, about 2 minutes per side. Add broth, cover. Reduced heat to medium, cook, turning once, until no longer pink in center, about 6 to 7 minutes per side. Meanwhile, cook broccoli according to package directions, drain. Preheat broiler. Stir flour into 1/4 cup half and half until smooth. In pot over high heat combine remaining half and half with 2 tablespoons Parmesan, mustard powder and remaining seasoning, salt and garlic powder, bring to a boil. Reduced heat to medium, whisk in flour mixture. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Diagonally cut chicken into 1 inch thick slices. In shallow 6 cup baking dish alternately arrange chicken and broccoli. Pour sauce over casserole, sprinkle with remaining Parmesan. Broil until lightly browned about 2 to 3 minutes. 4 servings.

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