Mom, like nearly every mom in the 1960s-70s made this dish for everyday dinner. Not sure the origin of the recipe, but it or variations of it are found everywhere, and for good reason!
It is heavy and saucy and fattening and great when it is frigid outside. Some add breadcrumbs to the top; my mom did not and so I don’t either. I tweaked my mom’s recipe by slicing the chicken breast, lengthwise, keeping the shape of the breast. She always served the whole breast, so that this was more of an entree, and not a casserole. But the chicken breasts sold in grocery stores now are much, much larger than they were in the 1970s. Anyway, this is delicious and (thanks mom!) why my kids love me. (Gets even better as a leftover, even cold!)
4 chicken breasts, boned, skinned
Pepper, to taste
4 tsp. butter
2 – 10 oz. packages fresh broccoli spears (or frosen equivalent)