Prepared this for my family tonight, since we're trying to keep our carb count fairly low. I'd seen it a few days earlier and been intrigued. After fixing it, I have to say that it wasn't half bad by any stretch of the imagination. I would have liked for the flavor to have gotten deeper into the broccoli, but it made the chicken absolutely awesome! The directions were pretty straight forward, and the dish wasn't hard to fix. I scaled it up and have a lunch for tomorrow loaded with protein, low in carbs and fat, and fairly tasty. We will be chomping down on this one again.
I made this last night. I was hesitant to make this dish because of the mustard, but will admit that the mustard made the recipe. I agree with other reviewers who said that the directions to make this meal are a bit time-consuming, so I did tweak that. Here's how I made this: I cut 1 lb. of chicken breast into bite-sized pieces and seasoned with salt, black pepper, paprika and garlic powder. I then fried the chicken pieces in olive oil in a large skillet. While the chicken cooked, I heated two 10 oz. containers of frozen chopped broccoli in the microwave, then added the broccoli to the chicken. I then added 1/2 a cup of vegetable stock. I didn't have soy sauce so I added A-1 sauce for the tang. (It worked.) I didn't have Dijon so I added spicy brown mustard. I then covered the skillet and heated for 10 minutes on low heat, stirring occasionally. I disagree with other reviewers who said the dish was too watery and needed cornstarch to thicken. I served this meal over white rice. My husband loved this meal but thought it needed some heat, so he sprinkled hot red pepper flakes on his portion. This recipe is a keeper!
Original article and pictures take geniuskitchen.sndimg.com site
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