And it did.
Some tips in preparing it, though. First, you don't need heavy cream or as much butter for the broccoli puree. I used half and half and a little less butter than it called for and it was still quite rich. Further reductions in butter and the amount of cream could probably be made with little lost in terms of flavor.
Second, if you happen to get truly plump chicken breasts, you'll likelyneed to roast it for closer to 20-25 minutes in the oven.
Third, the carrots in this recipe are really just a poor man's version of the classic carrots in
Marsala. Which is what I ended up making. Per Gina DePalma, here is how they're made:
Carrots in Marsala
- One pound of carrots, cut on the angle into quarter-inch coins
- 2 tbs butter
- 1/2 cup of Marsala
- 1 tsp sugar
- Flat-leaf parsley, chopped
Melt the butter in a large pan over medium heat, add the carrots and toss to coat.
Add the Marsala, let it come to a bubble, add enough water to mostly cover the carrots. Add the sugar and pinch of salt and give a quick stir.
Bring to an easy simmer and cover. Cook until the carrots are tender, 15-20 minutes. Remove the cover, turn up the heat a little, and let it cook until most of the liquid is gone and all that's left is a nice glaze on the carrots, 10 more minutes.
Remove from heat, toss with parsley and serve.