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Name: Chicken Divan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Grated Parmesan fresh; 1 lg Bunc broccoli trimmed and cut into 4-inch long spears; 2 Whole boneless skinless cooked and sliced thin; 1/2 c heavy cream Well-chilled; 2 c Chicken broth; 1/2 Stick unsalted butter cut (1/4 cup); Fresh lemon juice to taste; 5 tb All-purpose flour; 3 tb Sherry Medium-dry

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INGREDIENTS

1/2 c Grated Parmesan ; fresh
1 lg Bunc broccoli ; trimmed and cut into 4-inch long spears
2 Whole boneless skinless ; cooked and sliced thin
1/2 c heavy cream ; Well-chilled
2 c Chicken broth
1/2 Stick unsalted butter ; cut (1/4 cup)
Fresh lemon juice ; to taste
5 tb All-purpose flour
3 tb Sherry ; Medium-dry

INSTRUCTIONS

In a large saucepan of boiling salted water cook the broccoli for 6 to 8 minutes, or until it is just tender, drain it well, and keep it warm. In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 10 minutes. Reduce the heat to low and cook the mixture, stirring, for 10 minutes. In a bowl beat the cream until it holds stiff peaks, fold it, the Sherry, and the lemon juice into the sauce, and season the sauce with salt and pepper. Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan. Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the sauce is golden and bubbling. Serves 6. Gourmet January 1991

NOTES

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Chicken Divan

1/2 c Grated Parmesan fresh
1 lg Bunc broccoli trimmed and cut into 4-inch long spears
2 Whole boneless skinless cooked and sliced thin
1/2 c heavy cream Well-chilled
2 c Chicken broth
1/2 Stick unsalted butter cut (1/4 cup)
 Fresh lemon juice to taste
5 tb All-purpose flour
3 tb Sherry Medium-dry

In a large saucepan of boiling salted water cook the broccoli for 6  to 8 minutes, or until it is just tender, drain it well, and keep it  warm. In a heavy saucepan melt the butter over moderately low heat,  add the flour, and cook the roux, stirring, for 3 minutes. Add the  broth, stirring, bring the mixture to a boil, stirring, and simmer  it, stirring occasionally, for 10 minutes. Reduce the heat to low and  cook the mixture, stirring, for 10 minutes. In a bowl beat the cream  until it holds stiff peaks, fold it, the Sherry, and the lemon juice  into the sauce, and season the sauce with salt and pepper.    Arrange the broccoli on a flameproof platter or in a 2-quart gratin  dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan  into the remaining sauce. Arrange the chicken on the broccoli, pour  the remaining sauce over it, and sprinkle the mixture with the  remaining 1/4 cup Parmesan. Broil the mixture under a preheated  broiler about 6 inches from the heat for 1 minute, or until the sauce  is golden and bubbling.    Serves 6.    Gourmet January 1991

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Nutrition

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Serving Size: 1 Serving (1311g)
Recipe Makes: 1

Calories: 1256
Calories from Fat: 770 (61%)

Amt Per Serving		% DV

	Total Fat 85.5g	114 %
	Saturated Fat 51.7g	258 %
	Monounsaturated Fat 22.5g
	Polyunsanturated Fat 3.5g
Cholesterol 247mg		76 %
Sodium 3350.9mg		116 %
Potassium 2267.3mg		60 %
Total Carbohydrate 78.9g		23 %
	Dietary Fiber 16.9g	67 %
	Sugars, other 62g
Protein 44.5g		64 %
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: 1256

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