This is large family dish with lots of leftover potential that reheats well. Nothing better than a good garlic cheese sauce.

Preparation Time 10 minutes

Cooking Time 30 minutes

Servings 6-8

Recipe Ingredients

5 chicken breasts butterflied or pounded thin (family pack size)

Seasoning paprika, pepper, salt, and onion powder to taste

1 large head of broccoli

8 ounces white mushroom

1 stick of grass-fed butter divided

4 ounces of olive oil divided

1 1/2 cups heavy cream or half and half

8 ounces cream cheese softened

9 cloves of garlic or 3 tablespoons of pre-minced garlic

Instructions

Heat 2 tablespoons butter plus 1 ounces olive oil and brown chicken breasts until well colored. 4-5 minutes per side. Set aside. Add back to the pan 3 tablespoons butter and 2 ounces olive oil. Sauté all of the broccoli and mushrooms plus 2 tablespoons garlic (6 cloves) until all is well cooked about 5 minutes. Set aside. Add remaining olive oil (1 ounce) and remaining butter (3 tablespoons) remaining garlic (1 tablespoon, 3 cloves). Add softened cream cheese and heavy whipping cream. Whisk to melt. Add 8 ounces of your cheese blend continue whisking over medium heat until all melted. To the pan add back the cooked vegetables and the chicken coat all of it. Top with remaining cheese and let simmer for 5-7 minutes on low until the cheese melts.

More Information

Season the chicken to your family's pallet. I use paprika, onion powder, salt and pepper. I suggest taste testing the broccoli if you’re at all concerned it’s not done. Cheese sauce will be thick if you want a thinner sauce whisk in 2-4 ounces hot water.