1 tbsp vegetable oil 15 ml
6 oz boneless skinless chicken breast 175 g
or thighs, chopped
1/2 cup chopped onion 125 ml
1/2 cup sliced white mushrooms 125 ml
1 cup fresh broccoli florets 250 ml
1/4 cup shredded Cheddar cheese 50 ml
1. In a nonstick skillet, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
2. Add onion to skillet and cook, stirring, until tender, about 5 minutes. Add mushrooms and cook, stirring, until golden, about 7 minutes. Add water, broccoli and browned chicken; bring just to a boil. Cover, reduce heat and simmer until broccoli is very tender and chicken is no longer pink inside, about 10 minutes. Let cool.
3. Transfer to blender, sprinkle with cheese and puree on high speed to desired consistency.
6 oz boneless skinless chicken breast 175 g
or thighs, chopped
1/2 cup chopped onion 125 ml
1/2 cup sliced white mushrooms 125 ml
1 cup fresh broccoli florets 250 ml
1/4 cup shredded Cheddar cheese 50 ml
1. In a nonstick skillet, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
2. Add onion to skillet and cook, stirring, until tender, about 5 minutes. Add mushrooms and cook, stirring, until golden, about 7 minutes. Add water, broccoli and browned chicken; bring just to a boil. Cover, reduce heat and simmer until broccoli is very tender and chicken is no longer pink inside, about 10 minutes. Let cool.
3. Transfer to blender, sprinkle with cheese and puree on high speed to desired consistency.