Chicken Divan1 bag frozen broccoli
1/4 cup butter
5 Tbsp flour
2 cups chicken broth
1/2 cup well-chilled heavy cream
3 Tbsp red wine
1/2 tsp salt
1/4 tsp butter
1/2 cup freshly grated Parmesan cheese
1 1/2 pound boneless chicken breasts, cooked and sliced thin.
Cook broccoli as directed on package. Drain and set aside.
In a heavy saucepan, melt butter over low heat. Add flour and cook, stirring for 3 minutes. Add broth and bring mixture to a boil. Cook on low, stirring, for 10 minutes, or until thick.
In a mixing bowl, beat cream with an electric mixer until stiff peaks form, then add to flour mixture along with red wine and lemon juice to taste. Season with salt and pepper.
Arrange broccoli in a 13" x 9" x 2" baking pan. Top with half of sauce. Stir 1/4 cup Parmesan cheese into the other half of the sauce. Arrange cooked chicken on broccoli, pour remaining sauce over top and sprinkle with remaining 1/4 cup Parmesan.
Cook at 450 degrees for 20 minutes or until sauce is golden and bubbling.
Yield: 6 servings, 370 calories.