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CHICKEN DIVAN
This recipe for Chicken Divan was first published
by Gourmet Magazine in 1991. It's the recipe I used to make my first Valentine's
Day dinner for my husband. He was very appreciative of my efforts....
CHICKEN DIVAN
1 large bunch of broccoli,
trimmed and cut into 4-inch spears
1/4 cup ( 1/2 stick) unsalted
butter, cut into pieces
5 tablespoons flour
2 cups reduced-sodium chicken
broth
1/2 cup heavy cream, well-chilled
3 tablespoons medium-dry sherry
Fresh lemon juice
1/2 cup freshly grated Parmesan
11/2 pounds skinless, boneless
chicken breast halves, cooked and sliced thin
Boil or steam broccoli until
just tender. Drain it well, and keep it warm.
In a heavy saucepan, melt the
butter over medium-low heat. Whisk in the flour and cook, stirring, for
3 minutes. Whisk in the broth and bring to a boil, stirring. Simmer, stirring
occasionally, 10 minutes.
Meanwhile, beat the cream until
it holds stiff peaks. Fold it, along with the sherry and lemon juice,
into the sauce.
Heat the broiler. Arrange the
broccoli in a 2-quart baking dish, and pour half the sauce over it. Arrange
the chicken on the broccoli. Stir 1/4 cup of the Parmesan into the remaining
sauce, and pour it over the chicken. Sprinkle on the remaining 1/4 cup
of Parmesan.
Place under the broiler, about
6 inches from the heat, for 1 minute, until the sauce is golden and bubbling.
Makes 6 servings.
Per serving: 358 calories (49
percent from fat), 19.5 g fat (11.4 g saturated, 5.4 g monounsaturated),
120.5 mg cholesterol, 33.6 g protein, 9.9 g carbohydrates, 0.2 g fiber,
246.9 mg sodium.
Valentine's
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Chicken
Divan from Gourmet Magazine
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