Instructions
- Preheat oven to 400°F (200°C). Season Chicken with sea salt, black pepper, and smoked paprika.
- Blanch Broccoli florets in boiling salted water for 2 minutes. Immediately transfer to an ice bath to stop cooking. Drain well.
- Toss blanched Broccoli with olive oil and red pepper flakes and spread on a baking sheet. Roast for 15-20 minutes until slightly charred.
- In a saucepan, melt Butter over medium heat. Whisk in flour and cook for 2-3 minutes to create a blond roux.
- Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in Cheddar cheese, Heavy cream, Garlic, Shallot, Nutmeg, and Sherry until cheese is melted and sauce is smooth and emulsified.
- Place chicken breasts in a baking dish. Pour Sauce over chicken breasts and stir to coat.
- Arrange roasted Broccoli florets around the chicken in the baking dish.
- Bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly.
- Let rest for 10 minutes before serving.
