Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada

This is a recipe that my guys love! I just put the broccoli in with the main ingredients, instead of on top. It's pretty easy, but a little time-consuming. But it's so nice on a cold, snowy evening!


1 lb. boneless, skinless chicken breasts (I used thighs)

2 Tbsp. margarine, divided

2 Tbsp. cornstarch

2 cups milk

2 Tbsp. Dijon mustard

1/4 cup mayonnaise

1/4 cup sour cream

2 Tbsp. lemon juice

1 1/2 tsp. grated lemon peel (or zest)

1 bunch broccoli (I use a small, frozen box)

3/4 cup fresh bread crumbs

1/4 cup grated Parmesan cheese


Cut chicken into 1" cubes. In large fry pan, melt 1 Tbsp. of margarine. Add chicken and cook over medium heat until lightly browned. Stir in cornstarch. Add milk, stir until mixture comes to a boil and thickens.

Add mustard, mayonnaise, sour cream, lemon juice and peel. Cut broccoli into florets, steam for one minute and drain. Put broccoli in a 2 qt. baking dish. Spoon chicken mixture over broccoli. Melt remaining margarine, add bread crumbs and cook for 2-3 min. Sprinkle over chicken.

Top with cheese. Bake at 350 degrees F. for 20 minutes, or until mixture bubbles around edges. NOTE: I use 1-2 tsp. curry in main ingredients - it tastes a little more flavorful.