Coming up from deep in my childhood was a delighted memory of a simple (but to us: exotic!) dish my mother learned from someone, a variation from our meat-and-two-sides pattern, and it inspired a created on-the-fly dish Thursday a week ago. Spiced and sautéed chicken breast morsels, plus roasted broccoli florets, dressed with a creamy sauce, hinted with lemon, enhanced with a mix of spices and herbs, and topped with grated parmesan to be finished under the broiler. It worked, a little too well!
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