Broccoli Chowder and Panko Chicken Tenders with honey mustard dipping sauce
By
Leilani Waller
@leilanicooks
1
Ingredients
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2large heads of fresh broccoli chopped
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1 largeonion finely chopped
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2 largerusset potatos small cubed
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2 clovegarlic finely chopped
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4precooked bacon slices chopped
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1 box32oz. chicken stock
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2 Tbspbutter
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2 Tbspflour
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2 Tbspolive oil
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1 ptheavy cream
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·salt and pepper to taste
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1 lbbreast of chicken cut into tenders
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1 1/2 cpanko bread crumbs
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2eggs
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1 or 2 dash(es)of favorite hot sauce
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·salt and pepper
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1/4 choney
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1/4 cmustard, spicy brown
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1 can(s)corn (optional)
How to Make Broccoli Chowder and Panko Chicken Tenders with honey mustard dipping sauce
- In good sized soup pot heat and add olive oil. add onions salt and pepper and saute several minutes add chopped potato saute for 3 or 4 more minutes add bacon saute several more minutes add garlic and broccoli to finish saute another two minutes
- Add chicken stock and simmer low to med heat for 20 min.
- Add heavy cream to pot and in seperate small saute pan melt butter then add flour to make roux. let roux cook for 2 or 3 minutes on med high heat add to pot. (add can of corn..Optional) Let chowder heat thoroughly. Serve
- while soup is cooking, in pie plate prepare egg wash with the two eggs dash of hot sauce and salt and pepper
- in another pie plate put panko crumbs. dip chicken tenders in egg wash coat with panko crumbs and place on a baking rack on of cookie sheet and bake at 375 degrees for 30 minutes.
- while baking mix honey and spicy brown mustard and reserve in dish for dipping tenders.