Rich and delicious! Cheesy, nutty Gruyere with broccoli and savoury bits of chicken.
|1||(15 mL) Olive oil|
|1||Maple Leaf Prime® Marinated Boneless Skinless Dijon Mustard and Herbs Chicken Breast, diced|
|2 tbsp||(30 mL) Butter|
|1||Small onion, finely diced|
|1||Clove garlic, minced|
|1 tsp||(5 mL) Mustard powder|
|1/4 tsp||(1 mL) Cayenne pepper|
|1/4 cup||(60 mL) Flour|
|2 cups||(500 mL) Reduced sodium chicken broth|
|2 cups||(500 mL) Bite size broccoli florets|
|1 cup||(250 mL) Milk (2%)|
|2 cups||(500 mL) Grated Gruyere cheese|
|1/4||(60 mL) Grated Parmesan cheese|
HEAT oil in a large pot over medium-high heat. Add diced chicken and cook, stirring occasionally for 6-8 minutes or until lightly browned and cooked through to an internal temperature of 165°F (74°C). Remove from pot and set aside.
MELT butter in the same pot. Add onion and cook for 2-3 minutes or until translucent. Stir in garlic and cook for another minute. Sprinkle in mustard powder, cayenne and flour, stirring for 2-3 minutes. Slowly whisk in chicken broth and add broccoli. Bring to a boil. Reduce heat and simmer for 3-4 minutes or until broccoli is tender crisp. Stir in milk and return to a low simmer. Add cheese gradually, a handful at a time. Stir until melted, add chicken and remove from heat.
LADDLE into warm bowls or a bread bowl. Garnish with additional cheese.
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