3 (16 oz.) bags frozen broccoli florets, drained
8 tablespoons butter or margarine
1 1/2 cups sliced almonds
1/3 cup lemon juice
1 (14 1/2 oz.) can clear chicken broth
1 tablespoon cornstarch
Spray a large 6-quart microwave vegetable dish with non-stick cooking spray and set aside.
Bring 3 quarts of water to a boil in a large 8-quart pot over high heat.
Add 1teaspoon salt and 3 packages of broccoli florets.
Let water return to a boil and boil uncovered for 5 minutes.
Drain broccoli and place in prepared baking dish.
Melt butter or margarine in a same pot over medium-high heat.
Add almonds and cook for 3 to 5 minutes or until golden brown, stirring constantly.
Remove almonds from pan and set aside.
Using the same skillet, combine lemon juice, chicken broth and cornstarch; stir until cornstarch is completely dissolved.
Heat broth mixture over medium heat until liquid thickens.
Season to taste with salt and pepper and pour over cooked broccoli.
Sprinkle broccoli with almonds and cover dish with plastic wrap.
Heat broccoli in microwave on High power for 4 to 5 minutes just before serving
No Nutritional Information Available
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