-
1
Combine flour, salt and black pepper.
-
2
Dredge chicken in flour and brown in 1/3 cup of butter in large skillet.
-
3
Remove chicken and add broth and wine to skillet and cook over low heat for 5 minutes to loosen browned particles.
-
4
Return chicken to large skillet, sprinkle with basil and cover and simmer 30 minutes.
-
5
In small skillet saute green onions and mushrooms in 4 Tbsp butter.
-
6
Remove chicken from large skillet after 30 minutes and add mushrooms and green onions to large skillet with chicken broth and wine mixture.
-
7
Add 2 Tbsp flour to large skillet and stir until well blended.
-
8
Add half and half to large skillet and cook until thickened and bubbly.
-
9
Add salt and red pepper to taste.
-
10
Arrange cooked broccoli in 9x13 baking dish.
-
11
Place chicken on top and cover with sauce from large skillet.
-
12
Sprinkle 2 Tbsp parmesean cheese on top.
-
13
Bake at 350 for 15 minutes or until slightly browned.
