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Suggest a better description1. Combine flour and pepper; dredge chicken in flour mixture.
2. Melt butter in a large skillet and brown chicken on both sides.
3. Remove chicken and drain on paper towels.
4. Add broth to skillet; cook over low heat for 5 mins, stirring to loosen browned particles.
5. Return chicken to skillet and sprinkle with basil. Cover and simmer 30 mins.
6. Place prepared broccoli (see below for preparation instructions) in buttered 13 x 9 inch baking pan.
7. Remove Chicken with slotted spatula, reserving pan drippings.
8. Arrange chicken on broccoli.
9. Stir sour cream into reserved pan drippings and cook over low heat until thoroughly heated.
10. Pour sauce over chicken, sprinkle with cheese.
11. Place pan 6 inches from broiler element, broil 3-5 minutes or until top is golden brown.
Broccoli Preparation:
1. Trim off large leaves, remove lower stalks, and wash.
2. Make lengthwise slits in thick stalks.
3. Steam about 10 minutes until tender.
4. Set Aside
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3376g) | ||
Recipe Makes: Servings | ||
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Calories: 6002 | ||
Calories from Fat: 3371 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 374.6g | 499 % | |
Saturated Fat 146g | 730 % | |
Monounsaturated Fat 136.3g | ||
Polyunsanturated Fat 59.7g | ||
Cholesterol 1839.1mg | 566 % | |
Sodium 5106.2mg | 176 % | |
Potassium 6729.8mg | 177 % | |
Total Carbohydrate 138.8g | 41 % | |
Dietary Fiber 27g | 108 % | |
Sugars, other 111.8g | ||
Protein 516.4g | 738 % | |
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. |
Calories per serving: 6002
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