Chicken Divan
"Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese--tasty, yes, but also loaded with fat and salt. Our revised version has all the flavor of the original with only half the calories and a fraction of the sodium. Use leftover cooked chicken breasts, if you have them on hand, for an even faster dinner...."
INGREDIENTS
•
1 1/2 pounds boneless, skinless chicken breast
•
1 tablespoon extra-virgin olive oil
•
2 cups diced leek, white and light green parts only (about 1 large; see Tip)
•
1/2 teaspoon salt
•
5 tablespoons all-purpose flour
•
1 14 ounce can reduced-sodium chicken broth
•
1 cup low-fat milk
•
2 tablespoons dry sherry, (see Tip)
•
1/2 teaspoon dried thyme
•
1/2 teaspoon freshly ground pepper
•
2 10 ounce box frozen chopped broccoli, thawed, or 1 pound broccoli crowns (see Ingredient Note), chopped
•
1 cup grated Parmesan cheese, divided
•
1/4 cup low-fat mayonnaise
•
2 teaspoons Dijon mustard
ADVERTISEMENT