Ingredients for Chicken And Broccoli Lemon Crisp
- Boneless Chicken
- 3 tablespoons butter
- 1 tablespoon cornstarch
- 1 cup milk
- Dijon Mustard
- 1/4 cup low-fat mayonnaise
- 1/2 cup low-fat sour cream
- 2 tablespoons lemon juice
- Lemons
- 1 large head of broccoli
- Fresh Breadcrumb
- 1/2 cup grated Parmesan cheese
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How to Make Chicken And Broccoli Lemon Crisp
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes. Cook until browned and cooked through, about 6-8 minutes.
- Stir in 1 tablespoon cornstarch until evenly coated.
- Gradually whisk in 1 cup milk. Bring to a simmer, stirring constantly, until the sauce thickens (about 2-3 minutes).
- Reduce heat to low. Stir in 2 tablespoons Dijon mustard, 1/4 cup low-fat mayonnaise, 1/2 cup low-fat sour cream, 2 tablespoons lemon juice, and 1 teaspoon lemon zest.
- While the sauce simmers, cut 1 large head of broccoli into florets. Steam until tender-crisp, about 3-5 minutes. Drain well.
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
- Arrange the steamed broccoli in the prepared baking dish.
- Pour the chicken mixture over the broccoli.
- In the same skillet, melt 2 tablespoons of butter. Add 1/2 cup breadcrumbs and cook, stirring frequently, until golden brown (about 2-3 minutes).
- Sprinkle the breadcrumbs evenly over the chicken and broccoli.
- Top with 1/2 cup grated Parmesan cheese.
- Bake for 15-20 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
18g
Fat
71g
Carbs
11g
