Ingredients

The following ingredients have 2 Servings
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) chicken broth
  • 2 chicken breasts,(12oz, 360gr total weight) boneless, skinless, cut in half
  • 1/2 head broccoli, about 10oz (300gr), cut into small florets with stem
  • 2 medium shallots, chopped
  • 1 clove garlic, minced
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1 tbs olive oil
  • 3/4 cup (6oz, 180ml) chicken broth
  • 1 tbs Dijon-style mustard
  • 1/2 cup (4oz, 125ml) white wine
  • 2 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1/2 cup (4oz, 125ml) Greek yogurt
  • 1/2 cup (2oz, 60gr)  Gruyere, shredded
  • 1/4 cup (2oz, 60gr) Parmesan
  • 1/4 cup breadcrumbs
  • 1 tsp paprika

Instruction

  • Cook rice in chicken broth according to package directions, about 16 minutes.
  • Heat oil in medium saucepan over medium heat.
  • Add shallots, garlic and sauté.
  • Add broth, thyme, parsley, heat to simmering.
  • Add chicken, broccoli, cover and simmer 15 minutes.
  • When chicken / broccoli are done, remove to a plate.
  • Add mustard, wine, to cooking broth, and heat to a hard simmer.
  • Add cornstarch mixture, stirring until thickened.
  • Remove from heat, add yogurt and shredded cheese.
  • Ladle 1/3 of the sauce into a baking dish.
  • Spread rice evenly over the sauce.
  • Arrange broccoli on top of the rice.
  • Put 1/3 sauce over broccoli.
  • Arrange chicken on top and pour remaining sauce over all.
  • Mix the Parmesan, breadcrumbs, paprika and sprinkle on top.
  • Bake in a 400F (200C) oven 15 – 20 minutes, until hot and bubbly.
  • Serve directly from the dish.