Chicken and Broccoli in a White-Bean Bourbon "Cream" Sauce

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2014 > 02 > 20140225_102455_chicken-and-broccoli-in-a-white-bean-bourbon-cream-sauce.html

Chicken and Broccoli in a White-Bean Bourbon "Cream" Sauce

/posts/2014/02/20140225_102455_chicken-and-broccoli-in-a-white-bean-bourbon-cream-sauce.html

You are viewing revision ad141888 from 2018-03-29 20:57:33 -0600 (specified "2018-03-29 20:57:33 -0600"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=ad141888 to a URL. See the help page for more information.

I wanted to make broccoli and chicken in a "cream" sauce but I didn't want the calories. I decided to try to make a sauce with white beans to thicken. I also wanted to add a bit of bourbon to the sauce since I had a cream sauce earlier with dramboie which was really good. I read a bunch of different recipes and settled on doing the following for two servings:

I sauted

~3/4 lbs chicken breasts or tenders

I deglazed the pan as they were done, added a bit of oil and cooked up

2 cloves garlic, minced
1 small shallot

When they were cooked, I added

1-1/4 cups Sugar Free Almond-Coconut milk
Big scoop of chicken Better Than Bouillon
~2 Tbsp corn starch
4 Tbsp bourbon

I cooked it for a bit and moved it to a container and immersion blended it (It wasn't deep enough in the pan). I then added

~1/8 cup parm cheese
Seasonings including: TJ's 21 seasoning salute, garlic powder, pepper
A medium handful of dried, minced onion

Meanwhile I chopped and steamed about

~1-2 lbs broccoli (didn't measure. it was a lot)

I sliced the chicken* and combined it all together.

*When I sliced the chicken, I found it was not as cooked as i thought so I sauted it, sliced, in aseparate pan to cook fully.

Overall, the flavor was a bit strange. It had a slight grittiness that could have been from the beans, though maybe form the corn starch. The coconut part of the almond-coconut milk gave it a slightly curry-esque flavor too. Overall, it was not amazing but not awful either. I would certainly try it again and try to improve upon it. I do really like the idea of the white-bean cream sauce since it give it a lot of protein without using real cream. And it is a very filling meal without a ton of calories. The color was also a bit strange but it is hard to see from the photo

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 7517

Original WP Pub Date: 2014-02-25_102455