Chicken Divan
So I didn't expect it so soon, but we have a "fall break" this Thursday and Friday... which means no class. It's sad though, we were just getting into learning how to perfect our knife skills. I really need to practice my tourne cut as much as possible.
Anyway, onto dinner... I love this mostly because of the flavor it gets from the sherry. I wish I could use broccoli from my grandfathers garden, it's so good... but I'll just have to stick to what I can get from the grocery store.
Chicken Divan
3 chicken breasts, cooked and sliced
2 broccoli crowns, cut into florets and halfway cooked
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1/4 cup plus 1 tablespoon sherry
1/2 cup heavy whipping cream
1/4 cup parmesan cheese
cayenne, sprinkled on top
- Preheat oven to 350 degrees.
- In a large pan over medium-high heat, melt the butter. Add the flour and make a roux.
- Add the chicken broth and let thicken, about 2 minutes.
- Add the sherry, cream and parmesan and bring to a slight boil.
- Place the broccoli into a casserole dish, then layer the chicken and pour the sauce mixture over the top.
- Sprinkle with the cayenne pepper {amount that is desired}.
- Bake for 20-30 minutes, or until bubbly.
Ashley
So the Chicken is already cooked first? Do you cook it on the skillet?
ReplyDeleteYes, I just season and cook the chicken breasts over medium heat for about 10-12 minutes. The chicken won't be completely cooked, but it will finish in the oven. You can wipe the pan that you cooked the chicken in and make the sauce in it too.
Deletethings I did to reduce calories: twice as much broccoli; half as much chicken -- I grilled 2 boneless skinless thighs on foreman-like thing. I did make the roux but used about 20% less butter and flour. Substituted half and half for cream and used 1/4 c of refrigerator tub Parmesan cheese. I didn't serve it on rice to keep myself from licking and digesting every ounce of the the scrumptious gravy like sauce and went extra heavy on cayenne pepper for kick. it is DELISH!
ReplyDeleteSounds great, I'm always looking for ways to reduce the fat and calories with dishes I've already made.
DeleteFor my healthier version (since I eat low carb and not low fat), I would use a low carb thickener instead of the flour and serve with cauliflower "rice" pilaf. This sounds delicious! Thanks for sharing.
ReplyDelete