Chicken and Broccoli Lemon Crisp |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Tender chunks of chicken and crunchy broccoli in a rich, tangy lemon cream sauce. I use low-fat sour cream and low-fat mayonnaise with little affect to the recipe. This is a wonderful recipe if your looking for something different! Ingredients:
1 lb boneless chicken, cut into cubes |
2 tablespoons butter, divided |
2 tablespoons cornstarch |
2 cups milk |
2 tablespoons dijon mustard |
1/4 cup mayonnaise |
1/4 cup sour cream |
2 tablespoons lemon juice |
1 1/2 teaspoons lemons, rind of, to taste |
1 bunch broccoli |
3/4 cup fresh breadcrumb |
1/4 cup grated parmesan cheese |
Directions:
1. Cook chicken in 1 tablespoon of melted butter in frying pan.
2. Stir in cornstarch.
3. Add milk, stir until mixture comes to a boil and thickens.
4. Reduce heat to very low, add mustard, mayonnaise, sour cream, lemon juice and peel.
5. Cut broccoli into florets, steam for 1 minute and drain.
6. Arrange broccoli in a 2 quart baking dish.
7. Spoon chicken mixture over broccoli.
8. In frying pan, melt remaining butter, add bread crumbs and cook for 2 to 3 minutes.
9. Sprinkle over chicken.
10. Top with parmesan cheese.
11. Bake at 350 degrees for 15 minutes or until mixture bubbles around edges.
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