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Name: Chicken Asparagus Divan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 4 Chicken breasts boneless and skinless Poached; 4 tablespoons butter; 3 tablespoons All purpose flour; 1 large bunch Asparagus; 1 cup Whole milk; 1/2 cup Chicken broth; 1/2 teaspoon Ground white pepper; 1/2 cup Fontina Cheese shredded; 1/3 cup Parmesan cheese grated; 1/4 cup Dry white wine; 1/8 teaspoon Nutmeg; 1/8 teaspoon Cayenne pepper; 1/8 teaspoon Salt; 2 teaspoons Lemon zest grated

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INGREDIENTS

4 Chicken breasts boneless and skinless ; Poached
4 tablespoons butter
3 tablespoons All purpose flour
1 large bunch Asparagus
1 cup Whole milk
1/2 cup Chicken broth
1/2 teaspoon Ground white pepper
1/2 cup Fontina Cheese ; shredded
1/3 cup Parmesan cheese grated
1/4 cup Dry white wine
1/8 teaspoon Nutmeg
1/8 teaspoon Cayenne pepper
1/8 teaspoon Salt
2 teaspoons Lemon zest ; grated

Servings

INSTRUCTIONS

1. Preheat oven to 375 degrees

2. Trim ends off asparagus. Blanch in boiling, salted water until just tender, about 2 minutes. Drain and arrange in bottom of an 8-inch baking dish.

3. In medium saucepan over medium heat, melt butter. Add flour, pepper, nutmeg and cayenne and whisk until well blended. Gradually whisk in milk and broth; cook, stirring continuously, until simmering and thickened. Whisk in wine, lemon zest and salt.

4. Pour half the sauce evenly over asparagus. Arrange poached chicken on sauce; sprinkle Fontina cheese over chicken. Pour remaining sauce over cheese; then top with Parmesan cheese.

5. Bake for 20 minutes, until bubbling. Serve hot.

NOTES

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Chicken Asparagus Divan

4 Chicken breasts boneless and skinless Poached
4 tablespoons butter
3 tablespoons All purpose flour
1 large bunch Asparagus
1 cup Whole milk
1/2 cup Chicken broth
1/2 teaspoon Ground white pepper
1/2 cup Fontina Cheese shredded
1/3 cup Parmesan cheese grated
1/4 cup Dry white wine
1/8 teaspoon Nutmeg
1/8 teaspoon Cayenne pepper
1/8 teaspoon Salt
2 teaspoons Lemon zest grated

1. Preheat oven to 375 degrees	
2. Trim ends off asparagus. Blanch in boiling, salted water until just tender, about 2 minutes. Drain and arrange in bottom of an 8-inch baking dish. 
3.	In medium saucepan over medium heat, melt butter. Add flour, pepper, nutmeg and cayenne and whisk until well blended. Gradually whisk in milk and broth; cook, stirring continuously, until simmering and thickened. Whisk in wine, lemon zest and salt. 
4.	Pour half the sauce evenly over asparagus. Arrange poached chicken on sauce; sprinkle Fontina cheese over chicken. Pour remaining sauce over cheese; then top with Parmesan cheese. 
5.	Bake for 20 minutes, until bubbling. Serve hot.

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Nutrition

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Serving Size: 1 Serving (330g)
Recipe Makes: 4 Servings

Calories: 498
Calories from Fat: 203 (41%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 13g	65 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1.5g
Cholesterol 195.4mg		60 %
Sodium 617.2mg		21 %
Potassium 670.9mg		18 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 6g
Protein 63.4g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 498

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