Serves 4.

From "The Best Simple Recipes," by the editors of America's Test Kitchen.

• 4 boneless, skinless chicken breasts (about 11/2 lb.)

• Salt and pepper

• 4 tbsp. unsalted butter, divided

• 1 onion, chopped fine

• 1/4 c. flour

• 1 c. low-sodium chicken broth

• 1/2 c. heavy cream

• 1/2 c. dry sherry

• 11/2 lb. broccoli, florets chopped, stems peeled and sliced thin

• 11/2 c. grated Parmesan cheese


Adjust oven rack to upper-middle position and heat broiler.

Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.

Add remaining butter and onion to empty skillet and cook over medium heat until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in broth, cream and sherry and simmer until thickened, about 3 minutes.

Return chicken to skillet, reduce heat to low and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to broiler-safe baking dish.

Meanwhile, microwave broccoli, covered, in bowl until slightly softened, 2 to 4 minutes. Add broccoli and 1 cup cheese to skillet. Season with salt and pepper, and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned, 2 to 4 minutes.