Chicken & Broccolli Alfredo/Stroganoff Kinda-Sorta

Saute the chicken in the butter and olive oil over medium heat in a large skillet. Add onion and garlic while sauteing and season with salt and pepper. (This will be an extremely aromatic process! The family will come and poke their noses around). Put the broccoli in a covered dish and microwave until tender (but don't over do it!). Add broccoli to chicken after the chicken is done. Mix the cream and parm in a cup, them pour into the chicken broccolli mixture. Mix over medium low heat until the butter/olive oil is incorporated. Let it some back to a boil and simmer for a minute or two. If not thickening up much, add xantham gum (see below). When nice and thick, sprinkle with parsley flakes and serve. Freakin' rocks!

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Mikey's thickening technique using xantham gum:

When the dish is about done, push the ingredients to one side of the skillet or wok to form a pool of sauce to be thickened. Allow to come to a boil. Carefully sprinkle about 1/8 tsp or less of xantham gum over the surface of the sauce (use gentle taps or a shaker to make sure you get it well spread!). Vigorously stir in the thickener and allow to boil a few more seconds. Stir everything in the pot together again with the sauce, and while continuing to stir for about a minute, observe the sauce for thickening. If after a minute or so, it is not thickening enough, repeat with a little LESS xathan gum. At the first sign it is thickening up, STOP. Reduce heat to low. Continue stirring, and it will usually thicken even more as you finish the dish.