Prep. time: 10-15 minutes
Cooking time: 20 minutes
- Approx. 2-3 cups broccoli florets
- 1 pat butter
- Olive oil, enough to lightly coat the bottom of a large pan
- 1&1/2 to 2 cups rice
- 2 chicken breasts, sliced into 1/2 to 1 inch thick slices
- 1 small bunch (about 4 stalks) green onions, thinly sliced
- 1 small clove garlic, minced
- 1/4 cup (apricot) brandy
- 1/2 cup heavy cream
- Corn starch, as needed
- Salt and pepper, to taste
Bring a medium pot of water to a boil and cook the broccoli for 4 minutes, until still a little crispy. Drain and return to the pot with cold water and ice, then set aside. Cook the rice according to package instructions (the brand I use calls for water, salt, and butter and takes 20 minutes to cook). While the rice is cooking, heat a little butter and olive oil in a large pan over medium heat. Drain the broccoli and return to the pot it was in. Add the chicken, seasoned with salt and pepper, and cook until mostly cooked through, then add the garlic, broccoli, and green onions. After about a minute, add the brandy. Cook until the brandy has reduced by at least half, then add the heavy cream and continue to cook for a few minutes. Add a little cornstarch-and-water, as needed, to thicken the sauce (I added just a little bit, just enough to slightly thicken the sauce). Season with a little salt and pepper and serve atop the rice.
This dish has very soft flavors and a light creaminess that's lovely. Tender chicken, crisp broccoli, and fluffy rice are the perfect base for this slightly sweet, creamy sauce. I highly recommend making a double batch of the sauce (1/2 cup brandy, 1 cup heavy cream), because, as is, the amount of sauce is a little on the "not quite enough" side, but either way, it's delicious and such a nice change from thicker, richer cream sauces.