Chicken & Broccoli Lemon Crisp

1 lb bonless skinless chicken breasts
2 tbsp butter divided
2 tbsp cornstarch
2 cups milk
2 tbsp dijon mustard
1/4 cup mayo
1/4 cup sour cream
2 tbsp lemon juice
1 1/2 tsp grated lemon peel, or to taste
1 bunch broccoli
3/4 cup fresh bread crumbs
1/4 cup grated parmesan cheese

Preheat oven to 350F. Cut chicken into 1 inch cubes. In a large fry pan, melt 1 tbsp of 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, mayo, sour cream, lemon juice and peel. Cut broccoli into florets, steam for 1 minute and drain. Arrange broccoli in a 2 qt baking dish. Spoon chicken mixture over broccoli. In a fry pan, melt remaining butter. Add bread crumbs and cook for 2-3 minutes. Sprinkle over chicken. Top with cheese. Back 15 minutes or until mixture bubbles around edges.

For the adventurous: When adding the milk and spices, add either 1/2 teaspoon red pepper flakes, or 1-2 tsp curry powder or 1 tsp finely chopped fresh tarragon. Instead of broccoli, use 1 lb trimmed asparagus, lightly steamed and drained.

My tweaks on this...I only used 1 large boneless skinless chicken breast. I omitted the lemon peel. I also used Japanese bread crumbs. Oh, and no dijon mustard, used spicy brown.