This recipe is based on An oldie but I have done a revamp. It was based on chicken divan from the 1980s.
Coconut Chicken Divan
ingredients serves 2
2 x antibiotic free chicken thigh
1 cup vegetable leftovers from making stock. (Organic carrot, organic onion, celery)
1 cup broccoli
1 cup steamed basmati pre cooked and refreshed in 1/4 cup water
Sauce (my cream of..)
1 tsp Ginger
1 tsp garlic
20g organic butter
1 tsp gluten-free cornflour
1 tsp chicken stock powder
1 tsp parsley
1 cup raw c coconut milk
(above are cream of ingredients instead of packet soup mix)
1 tsp organic honey
1 tsp Dijon mustard
Cook chicken in non stick skillet until cooked through on both sides.
place rice and water in microwave bowl and cook for 5 minutes
Place sauce ingredients in saucepan and stir continuously until thick and hot.
Then remove from heat.
Add vegetables to sauce and mix well.
Place back on stove on low, heat stir until vegetables are cooked through.
Serve with rice and chicken and divide between 2 plates.