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Healthy Mediterranean Cooking at Home

Category Archives: broccoli

Sautéed Grouper In Shrimp Cream Sauce

2 servings

Sauce
1 large shallot, finely diced
1 tablespoon butter
3/4 cup white wine
1 tomato, peeled, seeded and diced
Pinch of salt and pepper
1 cup diced shrimp (about 6 large) (peeled and deveined)
1/4 cup heavy (whipping) cream
1/4 teaspoon each of white pepper and salt
5 or 6 leaves of fresh basil, torn into small pieces

Grouper
2 tablespoons each of butter and olive oil for sautéing
1 grouper fillet or other white fish fillets, about 8 oz
Flour
Salt and pepper for seasoning

Directions

In a saucepan, sauté the diced shallot in 1 tablespoon butter until tender. Add the wine, tomato, salt, and pepper.

Bring to a boil and let the broth simmer until reduced to about half. Add the shrimp and cream. Cook for about one minute or until the shrimp are barely done.

Set aside while you prepare the fish.

Put the butter and oil in a skillet large enough to cook the grouper. Season the fish with salt and pepper and lightly dust with flour.

When the butter sizzles, add the fish and cook on each side until cooked through and golden. Pour the shrimp cream sauce over the fish and garnish with basil.

Serve immediately.

Broccoli Sauté

Serves: 2

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
3 cups broccoli florets
Zest and juice of one orange
Freshly ground black pepper and salt to taste
2 tablespoons toasted, slivered almonds

Directions

Heat the olive oil in a large, deep skillet over medium-low heat.

Add the garlic and cook for 1 minute.

Add the broccoli, salt, pepper, orange zest, orange juice and sauté with the olive oil and garlic mixture until the broccoli turns bright green and becomes tender.

Remove the skillet from the heat, sprinkle with toasted almonds and serve.

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Grilled Asian Chicken Thighs with Citrus Salsa

2 servings

Ingredients

4 bone-in, skinless chicken thighs

Marinade

2/3 cup coconut milk
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon lemongrass paste
1 tablespoon Korean hot sauce (gochujang) or your favorite Asian hot sauce
1/2 teaspoon kosher salt

Citrus Salsa

Half a navel orange
One red grapefruit
Zest of ½ a lemon
Zest of half an orange
1 large spring onion or 2 scallions, finely chopped
1/2 teaspoon minced fresh garlic
1 tablespoon olive oil
1 tablespoon chopped parsley
Pinch of salt

Directions

Combine all of the marinade ingredients in a large plastic bag and add the chicken thighs.

Coat the chicken in the marinade then seal the bag and refrigerate for 1-2 hours or up to 6-8 hours.

To make the salsa: Using a grapefruit knife, remove the fruit segments over a colander placed over a bowl. Let the fruit drain. Use the juice for another recipe.

Combine the fruit segments with the remaining salsa ingredients. Set aside while the chicken cooks.

Remove the chicken from the refrigerator 30 minutes before grilling.

Preheat an outdoor grill and oil the grill grates.

Drain the chicken and discard the marinade in the bag. Place the chicken pieces skin-side down on the hot grill, and cook them for 7-8 minutes.

Turn the chicken pieces over with tongs to avoid piercing them and letting the juices run out. Cook the thighs for another 7-8 minutes.

Place an instant-read thermometer in the thickest part of the meat. Chicken thighs and drumsticks are cooked when the temperature reaches 180 degrees Fahrenheit.

Remove the chicken to a platter and place the Citrus Salsa on the side of the chicken.

Spring Strawberry Salad with Warm Mozzarella Cheese

2 servings

Dressing

1 green onion, roughly chopped
1/2 avocado, peeled
1 small garlic clove, peeled
1/4 cup orange juice
1/4 cup red grapefruit juice
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 teaspoons honey, according to taste
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Salad

3 ounces leaf lettuce
1 1/2 cups sliced fresh strawberries
1/4 pound cooked asparagus, cut into 2-inch lengths

Mozzarella Cheese

2 slices fresh mozzarella cheese, each cut ½ inch thick
1 oz chopped pecans
1 large egg white, beaten with 1/2 tablespoon water
1 tablespoon butter

Directions

Purée the dressing ingredients in a blender or food processor until smooth to make a dressing. Place in a covered container and refrigerate until needed.

For the cheese: Dip each cheese slice into the egg wash and then into the chopped pecans, pressing on the nuts to help them stick to the cheese.

Place the slices on a baking rack set on a sheet pan or large plate and chill in the refrigerator for at least 15 minutes.

Arrange the greens, strawberries, and asparagus on Individual salad plates,

Heat the butter in a medium saute pan over medium-high heat. Add the chilled cheese slices and cook until softened but not melting, about 2 minutes.

With a wide spatula carefully turn the cheese slices over. If some of the nuts fall off, just scoop them up and place them back on the cheese

Place a cheese slice on top of each salad. If any nuts fall off into the pan, just sprinkle them on the salad. Drizzle the salad with some of the dressing and serve.

Grilled Asian Flavored Scallops

2 servings

Ingredients

½ lb medium sea scallops
2 tablespoons soy sauce or coconut aminos
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon honey
1 teaspoon minced fresh ginger
1 garlic clove, grated

Directions

Combine all the ingredients in a medium-sized bowl. Allow the scallops to marinate for 15 minutes.

Skewer the scallops on soaked wooden or metal skewers and cook on a preheated indoor grill or broiler for 2-3 minutes per side.

They should be slightly firm, Serve with the Spring Vegetable Stir-fry.

Spring Vegetable Stir-fry

Stir Fry Sauce

1/3 cup coconut aminos or soy sauce
2 tablespoons unseasoned (unsweetened) rice vinegar
2 tablespoons honey or a low-carb sweetener
1 tablespoon sesame oil
1 garlic clove, minced

Squash

1 medium spaghetti squash
Extra virgin olive oil, for drizzling
Salt and pepper

Stir-fry Vegetables

1 tablespoon peanut oil
1 cup small broccoli florets
1 small head baby bok choy, sliced into 1-inch strips
4 scallions, sliced
1 cup bean sprouts
1/4 teaspoon red pepper flakes
1/3 cup cashews, toasted and chopped

Directions

Preheat the oven to 400 degrees F.

Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes or until you can poke the squash easily with a fork.

Let cool until you can handle it safely. Then scrape the insides of one half of the cooked squash with a fork to shred the squash into strands and place on a plate.

Reserve the remaining squash for another recipe.

Prepare the stir-fry sauce.

In a small bowl, combine the ingredients for the stir-fry sauce in a small bowl and set aside.

Heat the peanut oil in a skillet over medium heat. Add the scallions and broccoli and sauté for 8-10 minutes, until just tender.

Then stir in the bok choy and bean sprouts; cook for 3-4 minutes until wilted. Add the stir-fry sauce and then stir in the cooked spaghetti squash and red pepper flakes.

To serve: Sprinkle the vegetable stir-fry with the cashews and serve.


This is a great month to take advantage of some of the early spring crops that are coming to market. Broccoli, Cauliflower, all types of greens, beets and strawberries are some of the best choices. And, if you are lucky to have a friend who likes to garden, like me, you can reap some of the harvest. See the photo below for what I was treated to from his garden.

Stuffed Peppers

This recipe goes well with sautéed cabbage. See recipe below.

Ingredients

6 bell peppers, assorted colors
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1/2 cup jarred, mild salsa
1 cup frozen cauliflower rice, defrosted, or regular cooked rice
3/4 cup shredded cheddar cheese, divided
Salt and pepper

Directions

Cut the tops off the peppers. Reserve the top and remove the stem. Dice the tops and set aside.

Remove the seeds and membrane from the peppers. Wash and set on a paper towel, upside down, to drain.

Heat a skillet and add the oil. Brown the ground beef until you no longer see any pink color.

Push the beef to the side of the pan and add the onion, bell pepper tops and garlic. Saute until tender.

Add the Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper, stir, and remove the pan from the heat. Let cool.

Stir in defrosted cauliflower rice, salsa and ½ cup cheese. Fill the peppers to the top and place them in a baking dish just large enough to hold the peppers upright.

I used some foil to support them and keep them from falling out.

Bake in a 350 degree F oven for 30 -40 minutes or until the peppers are tender.

Remove the baking dish from the oven and top each pepper with some of the remaining cheese. Return to the oven for five minutes to melt the cheese topping.

Sautéed Cabbage In Brown Butter

Ingredients

One head of savoy cabbage
1/2 onion, sliced thin
3 tablespoons butter
1 small garlic clove, minced
Salt and pepper

Directions

Remove the large leaves from the cabbage for stuffing, Cut the rest of the cabbage head in half. Set aside one half for coleslaw or another recipe.

Thinly slice the remaining half of the cabbage.

Heat the butter in a medium skillet and cook until the butter turns a light brown, Add the onion and garlic and cook 3-4 minutes to tenderize the onions.

Add the sliced cabbage and cook until very soft and tender, about ten minutes. Season with salt and pepper. Serve with the stuffed peppers.

Oven BBQ Pork Roast and Vegetables

 

 

Ingredients

1 top loin pork roast, bone-in, about 3 pounds
8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
8 oz carrots, thinly sliced
Half a sweet onion, cubed
1 ½ cups bottled or homemade BBQ sauce, see recipe below
Half a head of cauliflower cut into large florets

Directions

Heat the oven to 325 F.

Oil a roasting pan with foil and place the mushrooms, carrots, celery and onion on the bottom of the pan.

Place the roast on top of the vegetables and sprinkle with salt and pepper. Place the cauliflower florets on two sides of the roast.

Pour the BBQ sauce over the pork.

Roast the pork for 30 minutes per pound, or until it registers at least 140 degrees F on an instant read thermometer.

Baste the pork roast with the barbecue sauce several times during the roasting time.

Let the roast rest for 10 to 15 minutes before slicing.

Homemade BBQ Sauce

Ingredients

2 tablespoons butter
3/4 cup water
Two 6 oz cans tomato paste
1/2 cup cider vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion or powder
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon dry mustard
1/8 teaspoon fresh ground black pepper

Directions

Combine all of the ingredients in a medium saucepan over medium-high heat.

Bring the mixture to a boil and then reduce the heat and let simmer on low, uncovered, for about an hour.

Make sure to stir frequently, about once every 10 to 15 minutes, while the BBQ sauce is cooking.

This will help better incorporate the flavors and ensure that the sauce is evenly cooked throughout.

Let the sauce cool before transferring to a storage container.

Oven Roasted Salmon and Broccoli

2 servings

Ingredients

1/4 lb broccoli florets (about 2 floret tops)
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
Two 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
1 small garlic clove, grated
1 tablespoon unseasoned rice vinegar
2 tablespoons chopped green onion (scallions)
1 mini red bell pepper, minced

Directions

Preheat the oven to 400°F. Mix broccoli florets with 1 tablespoon oil in a baking dish; season with salt and pepper.

Roast broccoli, tossing occasionally, until crisp-tender, 10 minutes.

Combine the jalapeño slices, vinegar, scallions, bell pepper, 1 tablespoon olive oil and a pinch of salt in small bowl.

Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to the edges of the baking dish and place salmon in the center.

Evenly distribute the jalapeno mixture over the salmon and broccoli.

Roast until salmon is cooked throughout and the broccoli is tender, 15 minutes. Serve with Cucumber Salad

Cucumbers In Tzatziki Sauce

Ingredients

1 large or 2 medium cucumbers
Half of a large cucumber
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onion), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Peel and seed the half cucumber. Grate the half cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Peel the large cucumber, cut in half lengthwise and cut into thin half-moon slices.

Place the yogurt in a medium bowl.Add grated cucumber to the yogurt along with the remaining ingredients, except the sliced cucumber and stir well.

Fold in the cucumber slices.

Cover and chill in the refrigerator before serving.


Some of my fresh Florida produce made it into an Asian dish as well. I experimented with a few different flavorings and this recipe turned out well. If you are watching your carb intake make the cauliflower version of the rice and, if not, just use your leftover regular rice.

Szechuan Chicken Stir-Fry

Serves 4

Ingredients

Sauce Mixture
1 tablespoon dark sesame oil
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chile paste (such as sambal oelek)
1 tablespoon honey
2 teaspoons cornstarch

Stir-Fry
2 tablespoons peanut oil
2 cooked (poached) chicken breasts, shredded
Half of a large red bell pepper, cut into thin strips
2 cups broccoli florets, cut into small pieces
1 cup diagonally cut snow peas
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
1/4 cup (1-inch) slices green onion

Directions

Combine the sauce ingredients in a small bowl. Set aside

Heat a wok or large skillet over medium-high heat. Add the peanut oil; swirl.

Add bell peppers and broccoli and stir-fry for about 2 minutes. Add the next 4 ingredients (through garlic); stir-fry 1 minute. Add the shredded chicken, stir-fry 1 minute.

Add the sauce mixture; cook 30 seconds or until thickened. Add the green onions. Cook until heated through. Serve with the Cauliflower Rice dish or regular rice.

Asian Flavored Cauliflower “Rice”

Serves 4

Ingredients

10 oz pkg frozen cauliflower rice, defrosted or use the same amount of regular leftover cooked rice
1 tablespoon sesame oil
1 teaspoon minced garlic
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon minced ginger

Directions

Let the riced cauliflower drain in a colander for about 30 minute. Then place it on a paper towel.

In a wide-bottom skillet, heat the sesame oil over medium heat. Add the garlic and saute for about 1 minute.

Add the cauliflower rice. Stir-fry until the grains are dry and begin to crisp.

Stir in the rice vinegar, soy sauce and ginger. Stir-fry for another minute or two. Serve with the chicken.


My veggie purchases also yielded extra for a few soups.  We like soup for lunch, so I usually make then weekly. The cabbage and broccoli were large enough for a few meals. Don’t forget some healthy bread to go with these meals.

Italian Beef and Cabbage Soup

Ingredients

1 tablespoon olive oil
1 lb lean ground beef
1 large onion, diced
1 garlic clove, minced
1 cup shredded carrot
1 teaspoon sea salt
1/4 teaspoon black pepper
1 head of green cabbage
2 cups green beans, cut into one-inch lengths
2 cups diced Italian tomatoes (with liquid)
6 cups beef broth
1 tablespoon Italian dried seasoning
2 medium bay leaves
½ teaspoon crushed red pepper flakes (chili)

Directions

Remove 8 outer layers of cabbage leaves and reserve for stuffed cabbage.

Cut the remaining head in half. Reserve half of the cabbage for coleslaw or for a side dish of sautéed cabbage. Shred the remaining half for the soup.

Heat the oil in a Dutch Oven over medium heat. Add the chopped onions. Cook for about 10 minutes, stirring occasionally, until the onions soften.

Add ground beef to the pan. Season with sea salt and black pepper. Increase heat to medium-high. Cook, breaking apart with a spatula, until the beef is browned.

Add the remaining ingredients. Stir to combine. Season with more salt and/or pepper to taste.

Cover the pan and simmer the soup on low for 45-60 minutes or until the vegetables are tender. Remove the bay leaves before serving.

Creamy Cauliflower Broccoli Cheese Soup

Serves 6

1 tablespoons olive oil
1 yellow onion, chopped
2 large cloves garlic, minced
1 head of cauliflower, core removed and chopped into small florets
¼ teaspoon cayenne pepper
½ teaspoon dry mustard
4 cups of chicken broth or vegetable broth
4 cups broccoli fresh florets, chopped, divided
2 cups shredded sharp cheddar cheese
Salt and pepper to taste

1/2 cup heavy cream, optional

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and garlic. Sauté until the onions are tender, about 4-5 minutes.

Add the cauliflower, half of the chopped broccoli, dry mustard, cayenne and salt and pepper and saute for a minute or two.

Add the chicken broth, bring the mixture to a boil and simmer, uncovered, for 25 minutes, or until the cauliflower is very tender.

Use an immersion blender, or transfer the mixture to a blender, and puree until smooth and creamy.

Return the soup to the pot over medium heat and add the remaining broccoli. Bring to simmer and cook 25-30 minutes, or until the broccoli is tender.

Reduce the heat to low and stir in the cheese a little at a time until melted. Season to taste with salt and pepper.

Add the cream if you want it creamy and warm through. Do not boil.

Sourdough Oat Round

Delicious with soup.

Makes 1 loaf

Ingredients

3/4 cup oat flour
1/2 cup old-fashioned oats or steel-cut oats
2 cups bread flour
2 tablespoons vital wheat gluten
1 teaspoon instant yeast
1 tablespoon honey
1 1/2 teaspoons salt
1 1/4 cups water
1 cup firm sourdough starter

Directions

Combine all the ingredients in a mixing bowl or an electric mixer bowl. Mix either by hand or with the electric mixer’s paddle attachment until well combined.

Move the dough to one side of the bowl and spray with olive oil cooking spray. Repeat with the other side of the dough. Cover the bowl and let rise for 18 hours.

After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple of times to form a roundish blob.

Take a sheet of parchment paper and lightly spray with cooking spray. Place the dough in the middle of the sheet of parchment.

Let the dough rest while the oven is preheating.

Turn the oven to 500 degrees F and place a stone baking vessel on a low rack.

When the oven reaches 500 degrees F remove the baking vessel and turn down the oven to 450 degrees F.

Using the parchment as a sling, gently lower the sling containing the dough into the preheated baker, leaving the parchment in place.

Be careful not to touch the baker as it is very hot!

Place the lid on the baker and put the baker into the oven.

Bake for 30 minutes with the lid on. After 30 minutes remove the lid and bake an additional 15 minutes or until the crust is golden brown.

Remove the baker from oven. The bread will still bake if left in the hot baker. So very carefully lift out the bread with the parchment.

Discard the parchment and cool the bread on a rack for about 2 hours.


Sautéed Cabbage and Onions

I had half a head of savoy cabbage leftover from making the Stuffed Cabbage Rolls. Leftover cabbage makes a great side dish. Cabbage sautéed this way is quite delicious.

2 servings

Ingredients

2 tablespoons butter
Half of a medium onion, sliced thin
1 clove garlic, minced
4 cups shredded savoy cabbage
½ teaspoon paprika
Sea salt and pepper, to taste

Directions

In a saucepan over medium heat, melt the butter. Add the onion and garlic to the pan.

Sauté until the cabbage is soft and somewhat creamy, stirring often while it cooks.

Add the paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with seasonings. Serve.

Broccoli in Cheese Sauce

I had half a head of broccoli and about 1 cup of the cheese sauce left over from the Chicken Divan recipe. The recipe made a generous amount of sauce and I only uses half of the broccoli when I made that dish.

2 serving

Ingredients

Half a head of broccoli florets
1 cup leftover cheese sauce
Salt and pepper to taste

Directions

Place the broccoli into a medium pot with salted water to cover, and bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer until tender, 5–6 minutes. Drain in a colander and set aside.

Pour the cheese sauce into the empty pot and heat on low. Add the drained broccoli and toss to coat, Serve when the broccoli is hot.

Texas Chili Stuffed Burritos

Instead of reheating the Texas Chili, I decide to use some of it in burritos for our dinner. The original recipe made quite a lot, so there was plenty leftover for the burritos.

2 servings

Ingredients

1 cup of leftover Texas Chili
½ cup cooked black beans
½ cup shredded cheddar cheese
2 flour tortillas

Directions

Heat the chili and beans together. Lay a tortilla on a flat surface. Arrange half of the chili mixture in the middle of the tortilla. Top with 1/4 cup cheese.

Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate.

Repeat with the remaining tortilla and filling. Place on a microwave plate and heat until warm. Serve with Guacamole and Sour Cream.


 

Are any of you old enough to remember Chicken a la King, Tuna Noodle Casserole, Tunnel of Fudge Cake or Beef Wellington? All popular recipes from the past. I thought I would have a little fun this week and cook up some of these old timers.

Holiday Cheese Balls

The cheese ball is an American party food classic that takes you back to the 1960’s.  A cheese ball is the kind of thing you can easily adapt by using your favorite cheeses, herbs and seasonings. Here is the classic recipe.

Ingredients

8 ounces cream cheese, softened
8 ounces sharp cheddar cheese, shredded
1 finely chopped green onion
1 teaspoon (Tabasco) hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/4 roasted and chopped pecans
2 tablespoons chopped parsley
A few dashes paprika

Directions

With a hand beater, combine the cream cheese with the next 5 ingredients ( lemon juice) in a mixing bowl until thoroughly combined.

Refrigerate the mixture overnight. The next day, stir together nuts, parsley and paprika in a large bowl.

Shape the cheese mixture into two balls and roll each in the nut blend to coat completely.

Serve at room temperature with crackers.

Old Fashioned Creamy Tomato Soup

Yes, before the canned version. Don’t forget to have it with a grilled cheese sandwich.

Ingredients

1/4 cup salted butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
Two 26-28 oz. containers finely chopped tomatoes (undrained)
2 cups vegetable stock
2 teaspoons honey
1/4 teaspoon baking soda
1/2 cup heavy cream
1/4 teaspoon ground black pepper

Directions

In a large saucepan, heat the butter and cook the onion, celery and carrot in the butter for 2-3 minutes. Add all the remaining ingredients except the cream.

Cover and simmer for 1 hour. Remove the pot from the heat and puree the mixture with a hand immersion blender.

Add cream and black pepper. Return the pot to very low heat and warm gently. Do not let the soup boil.

Chicken Divan

A chicken casserole dish with broccoli and cheese sauce from the 1950’s that was usually reserved for company dinners. Chicken Divan was the signature dish of  aNew York restaurant, the Divan Parisienne. In English, the word “divan” came to mean sofa, from the council chamber’s benches. The owners of the New York restaurant thought it a fitting name for this dish.

Serves 6

Ingredients

2 large boneless skinless chicken breast halves (about 1 lb.)
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 large head broccoli, stems removed and florets cut in half
5 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken stock
1 cup half & half
3 tablespoon sherry
1/8 teaspoon freshly grated nutmeg
1/2 cup grated Gruyère cheese
Salt & Pepper to taste

Directions

Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat.

Add the chicken and cook, turning once, until golden brown and just cooked through, about 10 minutes. Transfer chicken to a plate; let cool slightly.

Cut the chicken into four equal sizes and set aside.

Place the broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer until barely tender, 2–3 minutes. Drain and set aside.

Preheat the oven to 375°F. Rub the inside of a deep 2-quart casserole dish with 1 tablespoon of the butter; set aside.

Melt the remaining 4 tablespoons of butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute.

Gradually pour in stock and half & half while whisking constantly. Cook until very thick, about 10 minutes.

Add salt and pepper, sherry, nutmeg, and 1⁄4 cup of the cheese; stir until cheese melts, about 1 minute. Remove cheese sauce from the heat and let cool slightly.

Arrange the broccoli in the prepared dish in a single layer and sprinkle with the remaining 1⁄4 cup cheese. Arrange chicken evenly over the top.

Pour the white sauce over the chicken. Bake until golden brown and bubbling, about 30 minutes.



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