Updated: Mar 13
I’ve been shying away from recipes that ask for a can of soup to avoid added saturated fat and high sodium content. For this recipe, I decided I really need to change my thinking. Either I buy a pre-made soup brand that’s low in sodium with organic ingredients, or I make my own.
For this recipe, I also opted to use fresh broccoli and I omitted the cheese and breadcrumbs. The sauce was a nice creamy complement to the chicken thighs and broccoli.
4 cups broccoli florets
2 lb. chicken thighs, boneless and skinless
1 tablespoon olive oil
3 cups cream of chicken soup
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1/2 tablespoon curry powder
1 cup mayonnaise
Salt and pepper
1 tablespoon pine nuts
1/2 tablespoon olive oil
Yields: serving for 4
Prep Time: 30 minuites
Cook Time: 30 minuites
Steam the broccoli by placing the florets in boiling water for 6 minutes. Remove and submerge in a bowl of iced water to stop the cooking. Drain and set aside.
In a bowl, mix the cream of chicken soup with the lemon juice, mustard, curry powder and mayonnaise.
Preheat oven to 350°f.
In a wide saucepan, (make sure that it’s a saucepan that can be used in the oven) heat the olive oil. Add the chicken thighs and sear on all sides over medium heat.
Add the cream of chicken soup mixture.
Season with salt and pepper.
Place the chicken in the oven and cook for 30 minutes.
For garnish, heat the 1/2 teaspoon of olive oil in a small skillet. Add the pine nuts, making sure to watch very carefully because they cook fast. Brown for about 5 minutes.
Serve with the steamed broccoli.