INGREDIENTS
6
boneless skinless chicken thighs (18.87 oz / 535g)
12 oz
broccoli (340g)
1 tbsp
olive oil
2 tbsp
dry sherry (DO NOT USE COOKING SHERRY! )
2 tbsp
water
8 oz
Philadelphia cream cheese (226g (I used full fat Philadelphia cheese))
1 tsp
dijon mustard
1/2 tsp
black pepper
1 tsp
onion powder
1/4 cup
sharp cheddar cheese (grated)
1/4 cup
parmesan cheese (grated)