Cheesy Chicken, Broccoli and Mushroom Dijon
This is an amazing recipe. I absolutely love it. Change a few numbers and can be made into an awesome soup! Also easy for a crockpot. Just toss everything in the pot and let it go.
This is an amazing recipe. I absolutely love it. Change a few numbers and can be made into an awesome soup! Also easy for a crockpot. Just toss everything in the pot and let it go.
- Carbohydrate 13.8425728510251 g
- Cholesterol 68.6466666689209 mg
- Fat 11.3657668738853 g
- Fiber 4.93826870625425 g
- Protein 26.9385626787186 g
- Saturated Fat 5.77708210288267 g
- Serving Size 1 1 Serving (368g)
- Sodium 453.809900247264 mg
- Sugar 8.90430414477087 g
- Trans Fat 1.44381581499867 g
- Calories 251 calories
Step-by-step
- Heat 1 tbsp butter in a large skillet.
- Salt and pepper the chicken to taste and brown in the pan. Remove from pan but keep juices and butter on place.
- Throw in the broccoli, mushrooms, and remaining butter in pan. Cook on medium heat until tender.
- Add the milk, soup, and Dijon mustard and cook until boiling.
- Once boiling or simmering put the chicken back in the pan. Cook on low heat, covered, for 5-10 minutes.
- Enjoy.
Fresh Versus Preserved Elements
Can canned soup replace scratch-made veloute without sacrificing structure? Condensed cream of broccoli soup carries a heavy load of sodium and thickeners that dictate the sauce body entirely. Fresh mushrooms and broccoli introduce substantial water weight into the skillet. Salt the mushrooms lightly before adding them to draw out excess moisture. This prevents the pan juices from turning thin and watery. Frozen broccoli must be thawed and blotted dry thoroughly. Excess ice crystals will break the emulsion when combined with dairy and mustard.Managing Pan Heat and Searing
High heat creates fond, but poultry burns quickly if left unattended. Brown the chopped chicken breast in a skillet over medium-high heat for approximately four minutes per side. Remove the meat while the center remains slightly undercooked. Residual simmering in the sauce prevents tough, rubbery proteins. Leave the rendered fat and browned chicken bits in the pan before introducing the remaining butter and vegetables. Deglazing pulls those browned proteins back into the sauce.Adapting for Dietary Needs
Gluten-free diners must verify the soup label carefully. Many commercial canned soups use modified food starch derived from wheat. Substitute an equal volume of homemade bechamel thickened with cornstarch if necessary. Dairy content can be managed similarly. Swap the standard milk for unsweetened plain almond milk without altering the reduction time.
