This is one of my all time favorite recipes. It is one that I got hooked on when working at an Italian restaurant in St Louis years ago. (A looong time ago. LOL!)
2 Tbs butter
1 tsp garlic
2 Tbs flour
1 cup chicken broth
splash white wine
1 Tbs + 1 tsp lemon juice
salt and pepper to taste
chopped mushrooms (I typically use portobello but feel free to use whatever you have on hand)
fresh grated parmesan
fresh grated mozzarella
fresh grated provel (if you happen to live in St Louis or surrounding areas and can score some Provel! Or you import it back to your home state like I do!)
Melt butter in saucepan. Stir in garlic. Mix in flour to make a thick roux. Stir in broth, wine, and lemon juice. Add s&p to taste. Stir in mushrooms. The mixture should be fairly thick.
Steam broccoli til cooked but not mushy.
Chicken (thin strips)
Dredge in olive oil, then dredge in italian bread crumbs
Grill til cooked thru
Place chicken on plate, put a small amount of chopped broccoli on top, sprinkle cheese on top, then spoon the sotto sauce over the top. If you would like, sprinkle more cheese over the top.
Fabulous. Amazing. My family loves this recipe 🙂 Me, too!