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Home > posts > 2013 > 07 > Balsamic Broccoli Chicken
Balsamic Broccoli Chicken Thursday, July 18, 2013, 08:22 PM

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It came out very good. I was a bit worried that I didn't have enough sauce but I kept stirring and really let it keep cooking all mixed it. That cause more liquid to come out of broccoli and I was able to get enough liquid.

As I note in the recipe, the dressing was thicker than last time. Also, it was less sweet than the Trader Joes ones but I think I liked this more. Saves calories and lets me control the sweetness more.

I don't think I would make any changes for next time. I just need to remember that more liquid will come out as it heats in the pan all mixed.

Note: This recipe is now in the Recipe Book

BalsamicBroccoliChicken

Mix together:

Take out

Add everything back together and add

Set aside. Cut up

Steam the broccoli for 4 minutes or until mostly done. Possibly in batches

Meanwhile. cut

Into strips. Coat with flour as needed. Add just enough canola oil to the pan to coat most of it and then also use pan. When hot (set to about 8/10) add the chicken. Let it cook until mostly done. Add the brococli and the sauce. Stir and let the broccoli cook more. Keep stirring as more liquid from the broccoli mixes. Reduce the heat to 4-5 and let it keep cooking down. Keep stirring until everything is well coated and most of the sauce is thick and mixed well.

Notes: As noted above, this was much thicker dressing but I liked it. It is also worth noting that there aren't any chemicals, etc in it. It's all pretty natural


Item

x

Cal

Fat

Carbs

Pro

fib

per

tot

Ff dressing

6.0

15

0.0

3.0

0.0

0.0

0.33

1.95

Flour coating

0.8

110

0.0

23.0

3.0

0.0

2.77

2.08

Canola (mixed and for pan)

2.0

120

14.0

0.0

0.0

0.0

3.60

7.20

Corn starch

1.5

30

0.0

7.0

0.0

0.0

0.76

1.14

Chicken

0.7

16.00

10.67

Total

457.50

28.00

45.75

2.25

0.00

23.04

Per Serving

2.0

228.75

14.00

22.88

1.13

0.00

11.52



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Original WP Post ID: 6327

Original WP Pub Date: 2013-07-18_202253


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