Braised Chicken with Spring Vegetables

Braised Chicken with Spring Vegetables

If you love using your Dutch oven to make comforting, slow-cooked recipes during the cold winter months, you'll be glad to know you can also use it for lighter, spring-inspired dishes like this Braised Chicken with Spring Vegetables.
Chicken, Broccoli and Parmesan Bake

Chicken, Broccoli and Parmesan Bake

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" It’s hard to tell from the picture but there are big chunks of chicken and crisp-tender broccoli hiding under that crunchy, buttery breadcrumb topping. This is like the best, from-scratch version of your mom’s chicken and broccoli casserole. The broccoli is fresh, not frozen and the sauce starts with butter and flour instead of a can of condensed soup. To keep things easy, the chicken is a store-bought rotisserie. My boyfriend said, “This is exactly what I want to eat on a Sunday night” and I completely agree. Chicken, Broccoli and Parmesan Bake   Save Print Prep time 40 mins Cook time 45 mins Total time 1 hour 25 mins   Author: The Krave Serves: 4-6 Ingredients 1 store-bought rotisserie chicken, skin and bones discarded 6 tablespoons (3/4 stick) unsalted butter 1 cup canned bread crumbs ¼ cup flour 1 cup 1% milk 2 cups reduced-sodium chicken stock ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup mayonnaise 1 teaspoon freshly squeezed lemon juice 1 pound broccoli florets ½ cup freshly grated Parmesan cheese Instructions Chop the chicken breasts into 1" bite-sized pieces. Reserve the dark meat for another use. Preheat the oven to 350 degrees and lightly butter a 13x9 baking dish. In a small saucepan, melt the butter over medium-high heat. Transfer 2 tablespoons of the butter to a bowl and toss with the breadcrumbs. Set the breadcrumbs aside. Heat the remaining 4 tablespoons of butter over medium heat, then add the flour and stir constantly with a wooden spoon until...
Penne with Sun-Dried Tomato Grilled Chicken and Basil

Penne with Sun-Dried Tomato Grilled Chicken and Basil

I know, I know, another pasta recipe. And a crappy picture to boot. I know it’s been a little overkill on the pasta recipes lately but I’ve been training for a marathon so carbs have been on the regular rotation the last several weeks and most of my free time has been dedicated to running. On Sunday I completed my fifth, and most likely final Chicago Marathon. It was a bittersweet day because I ran my best marathon, but I knew it was probably the last time I’d be there as a participant. During the last few miles when my knees were screaming “Stop! It!” I reminded myself to try and take it all in and remember how far I had come. Literally and figuratively. As I sit here typing, I’m struggling to find the words to express how much the marathon has meant to me and how grateful I am for the blessings running has brought to my life. I wasn’t always a runner. In fact, when I tried out for the track team in 7th grade I fell over a hurdle and broke my collar bone. There was a time you would have been more likely to find me with a glass of pinot and a Marlboro Light instead of Gatorade and GU. About 10 years ago I wanted to lose a few pounds and walking on the treadmill wasn’t cutting it, so I tried running one whole mile. I hated every single step but each time I did it, it got a little easier and next thing I knew one mile became two and eventually two became a 5k. I...


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