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Wash and peel the broccoli, dividing the flowerets and stems. Blanch until barely tender and drain. Roughly chop and set aside. In a saute pan, melt 3 tablespoons of butter and add chicken breasts. Cover, turn heat to low and cook for 3 minutes; then, turn chicken breasts over, cover and continue to cook for an 3-4 minutes. Remove from pan. Turn heat to high and add mushrooms. Cook until the moisture from the mushrooms is evaporated and mushrooms are lightly browned. Remove from pan. In same pan, melt 3 tablespoons of butter until foamy, add broccoli, season with salt and pepper, toss to coat with butter and cook until moisture evaporates. Remove from pan and set aside. Make Mornay Sauce below. Butter an 8 x 8 inch baking dish. Put in broccoli, cover with mushrooms and spoon half the mornay sauce over the top. Add chicken and cover with remaining Mornay sauce. Sprinkle with cheese and dot with remaining butter. Bake in a preheated 350 degree oven for 30 minutes. If desired, place under the broiler to brown.
Melt butter in a saucepan over medium heat. Stir in green onion and parsley; cook until the green onion has softened, about 3 minutes. Stir in flour and cook for 3 minutes more, stirring constantly. Pour in the cream, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and whisk in the shredded Swiss and Parmigiano cheeses. Slowly simmer, uncovered, until the sauce has thickened, about 3 minutes. Season to taste with salt and pepper.