1 head broccoli, cut into florets
3 chicken breast fillets, diced
3/4 cup plain flour
Sea-salt flakes and freshly ground black pepper, to season
125g unsalted butter
1 Tbsp extra virgin olive oil
1 brown onion, very finely diced
4 cups sliced mushrooms
1 tsp ground nutmeg
3 cups milk
3 cups grated vintage cheddar
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 cup sour cream
1 1/2 cups multigrain breadcrumbs
Flat-leaf parsley, leaves picked, to garnish
Mixed salad, to serve
Preheat oven to 200°C fan-forced (220°C conventional). Steam broccoli until just tender, then refresh in cold water and set aside. Toss chicken in 1/2 of the flour, then season generously.
Put 1/2 of the butter and oil in a large frying pan over medium heat and fry chicken in batches until browned. Put in a bowl with drained broccoli.
Heat remaining butter in a saucepan on medium. Fry onion, mushroom and nutmeg until well softened. Add remaining flour and cook until thickened, then whisk in milk and simmer gently. Fold in 2 cups of the cheese, mustard, Worcestershire sauce and sour cream. Season with salt, add to chicken and mix to combine.
Spoon into a 2.5L baking dish, then top with a mixture of remaining cheese and breadcrumbs. Bake for 25 minutes, until deep golden. Garnish with parsley and serve with salad.