Chicken and Broccoli Lemon Crisp

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Total Time
30mins
Prep
15 mins
Cook
15 mins

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!

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Ingredients

Nutrition

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.
Most Helpful

5 5

A wonderful way to feature broccoli. I added a bit more Dijon mustard and used non fat sour cream. We will make this often in our kitchen. A very, very delicious one dish dinner. Thanks for posting this great recipe. Shawn in suburban Chicago

5 5

Sooooo delighted with how this turned out -- light, healthy and tasty. The best thing is the sauce. It's mellow -- a little lemony, a little dijon mustardy and a little creamy. I followed the amounts for the sauce exactly. I used about 1 1/2 pounds of chicken breasts, and I steamed my broccoli for 5 minutes instead of just 1. I think next time I'll use crushed potato chips instead of the breadcrumbs. I'm always looking for new things to do with chicken -- aren't we all? And this is the answer for me. I'm already thinking of variations you could do with this. You could do maybe asparagus instead of broccoli, ham instead of chicken, you could throw in some mushrooms, etc.-- though it's perfect as is. So lovely. Clint's already asking when I'll be making again. Thank you for sharing!