Either you
love broccoli or you hate. Some broccoli hates cite a strong flavor and aroma
as the cause, but you can tame this green flower.
Broccoli is
native to the Mediterranean. It was engineered form the cabbage relative by the
ancient Etruscans, who were considered to be horticultural geniuses. When first
introduced in England, broccoli was referred to as "Italian
asparagus." Commercial cultivation of broccoli dates back to the 1500s, it
did not become a popular in the United States until the early 1920s.
Broccoli is
essentially a large edible flower.
The stalks and flower florets are eaten both raw and cooked, and have a flavor
reminiscent of cabbage. The bitter leaves are usually discarded. Although some
cooks do enjoy them prepared in the manner of chard or kale. Broccoli is
related to cabbage, kale, cauliflower, and Brussels sprouts.
If you’re a broccoli
lover, you may also like to try broccoflower, a cross between broccoli and
cauliflower. Broccolini, also called baby broccoli, is another new trademarked
cross between broccoli and kale.
Research
Source: About Cooking
Need a family
dinner in a hurry? Try this chicken skillet with broccoli. Under 30 minutes.
Chicken
Broccoli Skillet
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
2 boneless
skinless chicken breasts, cut into bite size pieces
salt and
pepper, to taste
garlic
powder, to taste
1 tablespoon
olive oil
1 tablespoon
butter
6 ounces
frozen broccoli
1 (10.5oz.)
can cream of mushroom soup
1/2 can
chicken broth
parsley,
garnish
Directions:
Cut chicken
into bite size pieces, sprinkle salt, pepper and garlic powder.
In a skillet,
heat oil and melt butter over medium heat. Add chicken, and cook about 8 to 10
minutes, turning once, until light golden brown.
In a bowl,
whisk together cream of mushroom soup and chicken broth, pour over chicken.
Stir in
frozen broccoli, cover, cook about 6 to 8 minutes, stirring occasionally, until
broccoli is crisp tender and chicken is cooked through and no longer pink.
Garnish with parsley. Enjoy!
Sounds quick and easy
ReplyDeleteHi Claudia,
DeleteIt was quick, easy and tasty! Perfect weeknight dinner.