400 gr chicken breast or chicken thighs
300 g broccoli
200 gr rice
250 ml chicken stock (from tablet)
1 teaspoon mustard
Bunch of fresh parsley
2 tbsp butter
2 tbsp flour
125 ml crème frache (light)
40 gr grated cheese
25 gr breadcrumbsL
Cook the rice according to the package and drain. Cut the broccoli into florets and cook for 8 minutes or steam them for 20 minutes until al dente. Preheat the oven to 200 degrees. Meanwhile, cut the chicken pieces. Heat half of the butter in a pan and fry the chicken until tender and nicely browned on all sides.
Remove the chicken from the pan and melt in the rest of the butter. Stir in the flour with a whisk to form a roux. Gradually add the stock and stir with the whisk until the sauce is even.
Stir the crème frache and mustard into the sauce. Finely chop the parsley and add it to the sauce as well. Return the chicken to the pan with the sauce. Toss the broccoli through the rice and then spoon into a baking dish.
Divide the chicken and cream sauce over it. Mix the cheese and breadcrumbs together and sprinkle over the oven dish. Place the dish in the oven for 20 minutes.
Source: Leukerecepten by leukerecepten-nl.
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