Chicken Breasts | Broccoli | Butter Olive Oil } Garlic | Vidalia Onion Gluten-Free Flour | Chicken Broth Milk | Dry Sherry | White Cheddar Parmesan | Gluten-Free Breadcrumbs
Blanch broccoli for 1-3 minutes, then rinse and drain. Season chicken with salt and pepper. Chop up the chicken and sauté for about 4-5 minutes, stirring occasionally. Set aside.
Cook garlic and onion, then whisk in flour until smooth. Stir in broth, milk, and sherry and bring to a boil while whisking. Remove from heat and stir in half of the cheddar cheese.
Arrange broccoli in a casserole dish and pour half of the sauce over the broccoli. Arrange the chicken on top and cover with the remaining sauce. Top with cheddar, parmesan and breadcrumbs. Bake for 30 minutes.