Dinner Recipe

Chicken & Broccoli Rabe Sauté


  • 12 ounces boneless, skinless chicken breasts, cut into 1-2 inch chunks

  • 2 Tbsp. all-purpose flour

  • 4 Tbsp. Brummel & Brown Original Buttery Spread

  • 1 bunch broccoli rabe, (about 12 oz.), ends trimmed and cut into bite-size pieces (about 8 cups)

  • 4 ounces shiitake mushrooms, stems removed, sliced

  • 2 cloves garlic, minced

  • 1/8 tsp. crushed red pepper flakes, or to taste

  • 1/2 cup fat free reduced sodium chicken broth

  • 1 1/2 tsp. honey

  • 1 Tbsp. grated Parmesan cheese


  • Coat chicken with flour. Melt 1 1/2 Tbsp. Brummel & Brown Original Buttery Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until browned and thoroughly cooked, about 4 minutes. Remove and set aside.

  • Stir in garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Stir in broccoli rabe and chicken broth and bring to a boil. Reduce heat and cook until broccoli rabe is tender, about 1 minute. Stir in chicken and honey.

  • Sprinkle with Parmesan cheese.

  • Tip: To reduce the bitterness of broccoli rabe, blanch it before sautéing.

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