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Chicken & Broccoli Rabe Sauté

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


  • 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


      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.