Ingredients
Chicken
- 500 grams Chicken Breast Cubed, See notes
- Salt and pepper, To Taste
- 2-3 slices bread, Crumbed, or see notes
- Butter, Extra, for bread
Sauce
- 30 grams Butter
- 2-3 tbsp plain flour, See notes
- 1/2 Cup Milk
- 1/4 Cup cream
- 1/4 Cup mayonnaise
- 1/4 Cup chicken stock, See notes
- 1/2 tsp French Mustard
- 1.5 tsp lemon juice
- 170 gm can Crab, Undrained
- Salt and pepper, To taste
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
You can steam the cubed chicken, I did mine for 8-10 minutes in the varoma first. Then, put aside into your baking dish to cool.
Alternatively, you could boil it and reserve some stock from cooking to use in the sauce.
You could also choose to crumb your buttered bread slices prior to cooking the chicken.
While the cooked chicken cools in your dish, add your butter to the bowl and melt 1:30 Varoma speed 1.
Add flour and cook off 3 minutes Varoma speed 1.
Add to the bowl most of the rest of the sauce ingredients, bar the crab. Cook for 8 minutes Varoma speed 1, or until thick. This may need longer depending on the amount of flour that you use.
Once thick, add the undrained crab and cook for 6 minutes Varoma speed 1 - I did in reverse but is likely unnecessary. Make sure that your sauce is not too thin. It may need thickening at this point. If so, add a wee bit of flour and cook for 2 minutes Varoma speed 1.
Pour the sauce over the chicken.
I like to have chunks of bread as opposed to crumbs, so at this stage I tear up my buttered bread into finger nail sized chunks and put over the top. It is like croutons. My baking dish required only 1.5 slices to cover the top. It is up to you.
Bake in a moderate oven for 30 minutes, or until bread is browned.
Chicken
Sauce
Tip
Notes:
This is a recipe that I have halved from a 4-6 serve meal. I find it makes too much for us. If making for more people, boil a 1.5-1.8kg chicken and reserve 1/2 a cup of the stock for the recipe.
The recipe as I have written it makes two generous portions - could easily get three serves if you do not eat as much as others might.
I mentioned 2-3 tablespoons of flour, I used 2 in my first TM conversion but found it too runny and had to add more later. I used to make this on the stove and 3 tbsp is how much you use for the full 4-6 serve so some tweaking is necessary.
If you do not have french mustard, you could use dijon instead, however you would need to halve it again as it offers a much stronger flavour than french. The idea here is that you can still taste those wonderful subtle crab bits.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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