Sizzling Chicken and Cheese in Broccoli Cream Sauce

Ingredients and Method:

There are five parts to this dish:
1. Potatoes
2. Chicken and cheese
3. Rice
4. Vegetables
5. Sauce

1. Potatoes (For recipe click: http://slurpnburp-mithu.blogspot.com/#!/2012/01/skillet-rosemary-potatoes.html)

2. Make the sauce:  For a quick sauce, I used the Cream of Broccoli soup.  Heat butter in a pan. Add half of the cream of broccoli soup. Add 1/4 cup milk and stir vigorously until no lumps are formed.  Add 1/2 tsp worcestershire sauce, 1/4 tsp soy sauce, black pepper, and cajun seasoning. Stir until well incorporated.

3. Use about a cup or two of leftover white or brown rice. Heat butter in a pan. Add the rice. Add salt and black pepper, garlic powder and set aside.

4. Boil the veggies in a stockpot until tender. Drain. Heat butter in a pan. Add the vegetables. Season with salt, black pepper, garlic powder, onion powder, and dried parsely.

5. I used four chicken tenderloins. You can use two chicken breasts. Butterfly cut the chicken and wrap with saran wrap. Pound the chicken down. For details visit http://slurpnburp-mithu.blogspot.com/2011/03/kickin-chickin.html#!/2011/03/how-to_02.html
Season the chicken with salt and black pepper.  Add butter to the pan. Add the chicken. Cook covered for 3 minutes. Flip and cook covered again for 3 minutes. Flip the chicken one more time and cook uncovered. Run a knife in the middle to see if the chicken is white in the inside.

5. Now lets put everything together. Heat skillet really hot. Rub butter all over the skillet.  Add the potatoes, chicken, and rice and veggies as shown. Pour the half the sauce over the chicken. And add cheese on the top. Cover with a lid so the cheese will melt. Serve hot. (Remaidner of the sauce can be used as a side)