1/2    Recipe Fricasseed Chicken
- with sauce, frozen
-  or freshly made
2 c  Broccoli florets
1/2 c  Low-sodium chicken broth

PESTO
1 c Walnut pieces
2 Garlic cloves
2 Anchovy fillets
2 tb Grated Parmesan cheese
1/4 c Olive oil
1 1/4 c Tightly packed fresh basil

DEFROST THE FRICASSEED CHICKEN if frozen. Place the chicken pieces,
broccoli florets, broth, and 1/2 cup of the walnuts in an ovenproof
casserole or Dutch oven. Cover the casserole, place it in the oven, turn
the oven on to 375F and bake for 20 minutes. MEANWHILE, MAKE THE PESTO:
Combine the remaining 1/2 cup walnuts, garlic, anchovies, cheese, and olive
oil in a blender or food processor and process until blended. Add the basil
leaves and puree to a coarse paste. Scrape the pesto into a small bowl and
set aside. Place the fricassee sauce in a small saucepan over medium heat,
and cook until it is thick enough to coat a wooden spoon, about 10 minutes.
Pour the sauce over the chicken and continue to bake, uncovered, another 5
minutes. Remove the casserole from the oven and transfer the chicken and
broccoli to a serving dish. Add the pesto to the sauce and mix well. Pour
the creamy pesto over the chicken and serve immediately.