- 4 cups chicken broth
- 1/4 cup unsalted butter
- 1/4 yellow onion, minced
- 2 teaspoons chopped fresh basil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup brown rice flour, sifted
- 2 cups chopped broccoli
- 1 1/4 pounds boneless skinless chicken breast
- 3 cups shredded cheddar cheese
Preheat oven to 350° F.
Bring chicken broth to a boil. Set aside.
To caramelize onions, melt butter in a large saucepan over medium-high heat. Add minced onions and sauté for about 3 minutes without stirring. Continue to sauté over medium-high heat, stirring occasionally, until onions begin to brown. Reduce heat to medium-low and continue to sauté, stirring about once a minute, until the onions are soft and brown.
After onions are caramelized, add basil, salt and pepper. To make the roux, stir in flour and then add heated chicken stock; cook until thickened. Remove from the heat.
Steam broccoli for 2 minutes; set aside. Place chicken breasts in a casserole dish and top with broccoli and then sauce. Bake for 20 minutes.
Add shredded cheese and let brown slightly, about 10 more minutes. Internal temperature of chicken should reach 165° F.
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