CHICKEN AND BROCCOLI LEMON CRISP

Submitted by:
EASY TO PREPARE SERVE WITH A GREEN SALAD AND FRESH BREAD

Preparation time: 25 TO 20 MIN
Cooking time: 15 MIN

Difficulty:
Serves: 4 TO 6

Ingredients

1 LB BONELESS SKINLESS CHICKEN BREAST
2 TBSP BUTTER DIVIDED
2 TBSP CORNSTARCH
2 C.MILK
2 TBSP DIJON MUSTARD
1/4 C. MAYONNAISE
1/4 C. SOUR CREAM
2 TBSP LEMON JUICE
1 1/2 TSP GRATED LEMON PEEL, OR TO TASTE
1 BUNCH OF BROCCOLI
3/4 FRESH BREAD CRUMB
1/4 C GRATED PARMESAN CHEESE

Method

1- PREHEAT OVEN TO 350F
2- CUT CHICKEN IN CUBES
3- IN A LARGE FRYING PAN, MELT 1 TBSP BUTTER. ADD CHICKEN AND COOK ON MEDIUM HEAT UNTIL LIGHTLY BROWNED. STIR IN CORNSTARCH
4- ADD MILK, STIR UNTIL MIXTURE COMES TO A BOIL AND THICKENS. ADD MUSTARD, MAYONNAISE, SOUR CREAM, LEMON JUICE AND PEEL
5- CUT BROCCOLI INTO FLORETS, STEAM FOR I MINUTE AND DRAIN. ARRANGE BROCCOLI INTO A 2 QT(2L) BAKING DISH. SPOON CHICKEN MIXTURE OVER BROCCOLI
6- IN A FRYING PAN MELT REMAINING BUTTER, ADD BREAD CRUMBS AND COOK FOR 2 TO 3 MIN. SPRINKLE OVER CHICKEN. TOP WITH CHEESE
7 BAKE FOR 15 MIN OR UNTIL MIXTURE BUBBLES AROUND EDGES

*FOR THE ADVENTUROUS*
IN STEP ( 4 ) ADD EITHER 1/2 TSP RED PEPPER FLAKES OR 1 TO 2 TSP CURRY POWDER OR 1 TSP FINELY CHOPED FRESH TARRAGON.
INSTEAD OF BROCCOLI, USE 1 LB TRIMMED ASPARAGUS, LIGHTLY SREAM AND DRAINED

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.