Chicken and Broccoli

Earlier this week I bought a seven pack of chicken breasts.  The Dijon and Dill Chicken used four of the breasts.  I used the remaining breasts for this recipe but you could use four breasts instead of three.
One thing I will be purchasing soon is a sauté pan that goes from stove top to oven.

Ingredients
3 or 4 chicken breasts

1 small onion chopped finally
1/4 cup all purpose flour
4 tbs butter
1/2 cup heavy cream
1/2 cup dry sherry
1 cup chicken broth
12 oz chopped broccoli
salt and pepper
3/4 cup shredded Parmesan cheese


Pat chicken dry and salt and pepper both sides.  Melt 1 tbs butter in sauté pan and cook chicken for about 3 minutes on both sides to brown.  Remove chicken and set aside.  Melt remaining butter in pan and caramelize the onions.  Add flour to the pan, and cook about 1 minute.  Whisk in chicken broth, sherry, and heavy cream.  Return chicken to the pan and cover over medium low heat for about 15 minutes or until internal temperature of chicken is 160 degrees.

Once chicken is completely cooked, place in a baking dish. Combine the broccoli and 1/2 cup Parmesan into the sauté pan.  Pour entire contents of sauté pan over the chicken and then top with remaining 1/4 cup Parmesan.  Broil until Parmesan has slightly toasted.

Serve with Orzo or Rice.