Chicken and Broccoli Lemon Crisp

Preparation

1. Cut chicken into 1" (2.5 cm) cubes.
2. In a large fry pan, melt 1 tbsp (15 mL) of the butter. Add chicken and cook over medium heat until lightly browned. Stir in cornstarch. Add milk, stir until mixture comes to a boil and thickens. Add mustard, mayonnaise, sour cream, lemon juice and peel.
3. Cut broccoli into florets, steam for 1 minute and drain. Arrange broccoli in a 2 qt (2 L) baking dish. Spoon chicken mixture over broccoli.
4. In a fry pan, melt remaining butter, add bread crumbs and cook for 2 to 3 minutes. Sprinkle over chicken. Top with Canadian Parmesan cheese. Bake for 15 minutes or until mixture bubbles around edges.
5. For the adventurous: When adding milk, add either 1/2 tsp (2 mL) red pepper flakes or 1 to 2 tsp (5 to 10 mL) curry powder or 1 tsp (5 mL) finely chopped fresh tarragon. Instead of broccoli, use 1 lb (500 g) trimmed asparagus, lightly steamed and drained.