Serves 4
Feel free to add a couple of drops of vinegar to the water as you par-boil the broccoflower to help maintain its vivid color.
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 - 1 1/4 pound skinless, boneless chicken breast, cut into 1-inch pieces
salt and black pepper
1 medium head broccoflower, broken into florets
1/3 cup white wine
1/2 cup low-sodium vegetable broth
1/4 cup thinly sliced sun-dried tomatoes
1/4 cup sliced mixed olives, such as Cerignola and Kalamata
2-3 tablespoons chopped fresh rosemary (or basil or parsley)
1. In a large skillet over medium-high heat, heat olive oil; add onions and saute until translucent, about 3 minutes. Season the chicken with salt and black pepper; cook until browned all over yet still tender, about 8-10 minutes.
2. Meanwhile cut broccoflower into florets. Place in a large pot of boiling water for 3 minutes; drain.
3. Once chicken is browned, add the broccoflower, cooking until browned in spots. Add white wine (the alcohol will burn off, but the food will be infused with its flavor). Once the alcohol reduces, add the vegetable broth, sun-dried tomatoes, and olives. Reduce heat to medium-low; cook for 10-12 minutes. Turn off heat; stir in fresh rosemary and season to taste with salt and freshly ground black pepper. You could also sprinkle a little freshly grated Parmesanon top.
Recipe created by Susan Russo of Food Blogga.