Chicken and Broccoli Casserole
2 cups low-sodium chicken broth
1 cup dry white wine
salt to taste
1 pound boneless, skinless chicken breasts
3 cups broccoli florets
2 tablespoons olive oil
2/3 cup flour
1/2 cup grated Gruyere cheese
1/4 cup freshly ground Parmesan cheese
1/2 teaspoon ground nutmeg
freshly ground black pepper
1/2 pound yolk-free egg noodles
Preheat the oven to 350ºF.
In a large saucepan, heat the chicken broth, white wine and a generous pinch of salt over medium heat. Add the chicken breasts and poach them over low heat for 10 minutes or until the chicken breasts are cooked through. Remove the chicken from the liquid and set aside. When the chicken is cool enough to handle, cut it into strips.
Bring the poaching liquid to a boil, add the broccoli florets and cook for 2 minutes. Remove the broccoli and set aside. Reserve the cooking liquid.
In a separate saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 3 minutes.