Directions
- 1Slice chicken breasts horizontally to create two thinner pieces; pound with meat mallet until even thickness; season with salt and pepper.
- 2Coat chicken in flour.
- 3Sear chicken in avocado oil until golden brown, about 3 minutes per side.
- 4In the same skillet, sauté broccoli and garlic in butter for 1-2 minutes.
- 5Add chicken broth, cream cheese, salt and pepper, cook until cream cheese melts; add milk and simmer until reduced by half, stirring occasionally.
- 6Return chicken to the pan, nestling it in the sauce, and cook until sauce thickens and chicken is heated through.
- 7Serve with chopped fresh parsley.
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1 pinch Kosher Salt
- 1 pinch Pepper
- 0.2 cup Flour
- 2 tbsp Avocado Oil
- 2 tbsp Butter
- 1 cup Chopped Broccoli
- 2 Garlic Cloves, finely chopped
- 0.8 cup Chicken Stock
- 0.2 cup Cream Cheese, cut into small pieces
- 0.2 cup Milk
- 1 handful Chopped Fresh Parsley
Equipment
large skilletmeat malletlarge plateknifemeasuring cupwooden spoon
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