Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the menu, use up or down arrow keys to navigate the submenu, use enter or space key to click menu or submenu links, use escape key to leave the submenu,
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Chicken & Broccoli Rabe Sauté

  • Cooking time10 min
  • Prep time10 min
  • Portions 4
recipe image Chicken & Broccoli Rabe Sauté

Ingredients

  • 12 ounces boneless, skinless chicken breasts, cut into 1-2 inch chunks
  • 2 Tbsp. all-purpose flour
  • 4 Tbsp. Brummel & Brown Original Buttery Spread
  • 1 bunch broccoli rabe, (about 12 oz.), ends trimmed and cut into bite-size pieces (about 8 cups)
  • 4 ounces shiitake mushrooms, stems removed, sliced
  • 2 cloves garlic, minced
  • 1/8 tsp. crushed red pepper flakes, or to taste
  • 1/2 cup fat free reduced sodium chicken broth
  • 1 1/2 tsp. honey
  • 1 Tbsp. grated Parmesan cheese

      Instructions

      1. Coat chicken with flour. Melt 1 1/2 Tbsp. Brummel & Brown Original Buttery Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until browned and thoroughly cooked, about 4 minutes. Remove and set aside.
      2. Stir in garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Stir in broccoli rabe and chicken broth and bring to a boil. Reduce heat and cook until broccoli rabe is tender, about 1 minute. Stir in chicken and honey.
      3. Sprinkle with Parmesan cheese.
      To reduce the bitterness of broccoli rabe, blanch it before sautéing.
      FROM THE KITCHEN

      Suggested Recipes

      All recipes