Tuesday, December 10, 2013

Recipe: Classic Chicken Divan

Not the best photo-- I was in a hurry to eat! I love this dish.
From a while back. Made with leftover Thanksgiving turkey.

Serves 6 

20 oz frozen broccoli spears 
½ stick butter 
6 Tbsp flour 
½ tsp salt 
Dash pepper 
2 C chicken stock (preferably homemade—see recipes in Basics section) 
½ C whipping cream 
3 Tbsp dry white wine 
3 whole chicken breasts, halved and cooked (or 6 half breasts) 
¼ C shredded Parmesan cheese, plus more for sprinkling top of dish 

Preheat oven to 350°. Cook broccoli according to package directions, and drain. Melt butter, blend in flour, salt, and pepper, and cook, stirring, to make a roux. Add chicken stock and cook, stirring, until sauce thickens and bubbles. Stir in cream and wine. Place broccoli crosswise in a 12x7x2 inch baking dish, and pour half the sauce over. Top with chicken, Add cheese to remaining sauce, pour over chicken, and sprinkle with additional Parmesan cheese. Bake 20 minutes or until heated through. Preheat broiler and broil dish just until sauce is golden, about 5 minutes.

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