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1. Cook the broccoli, cut into flowerettes, in boiling water for about 3 minutes or steam the broccoli for about 3 minutes. Drain and set aside.
2. Preheat oven to 375. Butter ( 1 Tblsp) a 9x12 pan and set aside. Melt remaining 4 Tblsp butter in saucepan ovr medium heat. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and milk and hot sauce, while whisking constantly. Cook until fairly thick (5-10 min). Add a little salt and pepper, sherry, nutmeg and half of the cheese; stir until cheese melts. Taste for salt and pepper. Remove cheese sauce from heat and let it cool for a few minutes.
3. Arrange broccoli in the prepared dish in a single layer; sprinkle with remaining cheese. Arrange chicken evenly over the top; sprinkle with the almonds.
4, In a large bowl, beat heavy cream util soft peaks; fold into the sauce. Pour sauce over the chicken. Bake on a baking sheet to catch any drips, until golden brown and bubbling, about 30 minutes.
5. Form the rice into timbales and serve alongside the chicken divan.
For rice: 1 cup of white rice to 2 cups chiken broth
. Rinse rice 5-6 times until water runs clear
. Soak for 30 minutes
. Saute in olive oil
. Once it boild, cook 10 minutes partially covered.
For brown rice, follow package directions for timing.
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