Baked Chicken in White Cheddar and Broccoli Sauce

Ingredients

• 4 boneless chicken breasts
• 3 cups cream
• 2 cloves garlic
• 1/2 cup sharp white cheddar
• 1/3 cup shredded parmesan
• 3 tbsp butter
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 head of broccoli, chopped and cooked.

Directions:

Put the chicken into a shallow dish and bake it in the oven. The length of time you bake your chicken depends on how thick the chicken pieces are. Thin chicken pieces work best for this dish, so consider slicing thick chicken breasts in half horizontally or flatting them with a mallet. 

Chop the garlic. Put the butter and garlic in a frying pan on medium low heat until the butter is melted.

Add the cream. Whisk until the ingredients are well blended. Bring to a low boil, stirring frequently. Let boil for about three minutes, then turn the heat to low. 

Add the cheese and the salt and pepper. Stir the sauce periodically while the cheese melts. Chop the broccoli into very small pieces and add to the sauce. Take the chicken out of the oven. Remove each piece of chicken separately from the pan, blot off any excess liquid with a paper towel and add the chicken to the sauce. Serve. 

Note: There's a good reason we aren't cooking the chicken in the white cheddar sauce. Chicken naturally gives off liquid while it cooks. We want a moderately thick sauce. Not only would that chicken juice thin out our sauce, it's just plain gross.