Chicken, shrimp and broccoli

Today, forgetting I still have half a broccoli cheese pot pie in the fridge, I embarked on chicken and broccoli for lunch.

So, I preheated the oven to 350 and set the Le Creuset skillet on the front burner on low with 1 teaspoon extra virgin olive oil, 1 teaspoon butter, and 1 teaspoon four color peppercorn.

I took two slightly thawed chicken breasts and about two cups shrimp and dropped them in the skillet. I sprinkled garlic powder and paprika (lightly) on everything. Ten minutes each side, but about halfway I did turn the heat up to almost medium.

I added as much broccoli as I could get in the skillet (fresh) and then added one cup chicken broth. and one more teaspoon butter distributed in chunks. I also got out two cups of wegmans thai vegetable stock. I thawed both of these broths in the microwave must still had an icy chunk for each so I set one on top of each chicken breast thinking it could baste as it melts.

Into the oven it goes. Husband home for lunch in 45 minutes.

*This is the last of our shrimp.*