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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
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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
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
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
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Original WP Post ID: 7517
Original WP Pub Date: 2014-02-25_102455