Friday, September 14, 2012

Friday Food: Chicken Divan

I really like the combination of chicken, broccoli, and a little cheese flavor. Throw in a little wine and it makes the recipe all the heartier. So when I saw this recipe in a recent Parade magazine, I had to try it. I made a couple of changes from the original recipe based on what I had on hand, which you'll see below. The recipe was quite tasty and you could make the presentation fancy enough for friends. Enjoy!


Chicken Divan
1 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
lemon juice
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.

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