Chicken simmered in a simple, quick and easy creamy mushroom and broccoli Béchamel sauce.
- 2 teaspoons olive oil
- 600 g | 21oz skinless chicken thigh fillets , cubed
- 1 head of broccoli , cut into florets
- 200 g | 7oz sliced mushrooms
- 4 garlic cloves , crushed
- 3 tablespoons butter
- 2 level tablespoons flour
- 1 3/4 cups Koita Whole Fat Milk
- Salt and pepper to taste
- Parmesan cheese to serve
Step 1: Heat the oil in a large pan over medium heat.
Once it is hot enough that water spits the oil, brown the chicken.
Step 2: Add ingredients.
Add the broccoli florets and mushroom slices. Pan frying until the broccoli becomes vibrant in colour. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
Step 3: Heat a smaller saucepan.
In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth.
Step 4: Add Koita Milk
Return to the heat and pour in 1/4 cup of Koita Whole Milk first, stirring quickly to combine until smooth. Add in another 1/4 cup of Koita Whole Milk, again stirring quickly until smooth. Slowly begin to pour in the remaining Koita Whole Milk half a cup at a time while stirring continuously, until all of the milk is in. Keep stirring until the sauce begins to thicken. If sauce becomes to thick, add in a little more Koita Whole Milk at a time (about 1/8 of a cup), until reaching your desired consistency.
Step 5: Mix and Serve
Pour the Bechamel sauce over the chicken, mushrooms and broccoli. Mix through. Sprinkle some Parmesan cheese over and serve over pasta or rice.