chicken divan
(1 rating)
A great and easy recipe for chicken divan from Rachael Ray. This makes for a great one-dish meal!
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For chicken divan
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1 qtchicken stock
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4boneless, skinless chicken breasts (6-8 oz each)
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2 mdshallots, chopped
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1 Tbspexrra virgin olive oil
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2 Tbspbutter
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3 Tbspflour
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1 cdry white wine
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1/2 cheavy cream
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1/4 tspground nutmeg
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salt and freshly ground black pepper, to taste
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1 lbbroccoli spears
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2 cgrated cheese (use a 8 oz brick, shredded) *i like gruyere cheese, but you can use any good melting cheese you like
How To Make chicken divan
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1Bring the chicken stock to a boil in a wide, deep skillet with a lid. Add the chicken breasts and return the stock to a boil. Reduce the heat to medium low. Cover and poach the chicken for about 8 minutes.
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2In a skillet, saute the shallots in oil and butter for about 2 minutes. Sprinkle in the flour and cook for 1 minute. Whisk in the wine and reduce by half, about 1-2 minutes. Ladle in chicken stock (not all - I use about half of it, but you can decide how thick you'd like your sauce), whisking the sauce as you go. Stir in the heavy cream. Season with nutmeg, salt and pepper. Bring to a boil and then reduce heat to low. Slice the chicken into 1/2-inch strips and add to the pan, coating them in the sauce.
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3Meanwhile, simmer the broccoli spears in 1 inch of water, covered, for about 5 minutes. Drain and transfer to a shallow baking dish.
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4Preheat broiler. Layer on half the grated cheese over the broccoli. Then layer the chicken and sauce. Top with remaining cheese. Brown until bubbling and goldne under the preheated broiler, about 2 minutes. Serve and enjoy!
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