Wednesday, September 26, 2007

Classic Chicken Divan (recipe)

Giao loves chicken divan, but he uses a recipe heavy in mayonnaise that Alexis is not particularly fond of. So, when she saw a no-mayo version in Saveur Magazine, she decided to give it a shot. She did modify the recipe liberally, and ended up producing a dish that didn't taste much like Giao's beloved chicken divan, but was quite good in it's own right.

Chicken Divan
Adapted from Saveur magazine. Serves 5 hungry people.

-5 boneless, skinless chicken breasts
-2 tbsp olive oil
-3 heads broccoli, cut into flowerettes
-1 stick butter
-1/4 cup soy flour
-1/4 cup regular flour
-2 can chicken stock
-2 cups half and half
-6 tbsp dry vermouth
-1 cup grated parmasean
-1 tsp nutmeg
-salt and pepper to taste

Season the chicken breasts with salt and pepper and cook in the olive oil over medium high heat for about 10 minutes, until not quite cooked through. Make sure to turn so that both sides are evenly browned. The recipe in Saveur called for cutting the chicken into strips after sauteeing, but because you later bake the whole dish, this led to chicken that was a tad too dry. Next time, I'd leave the chicken breasts whole. Whatever you do, set the chicken aside to rest. Meanwhile, boil the broccoli for about 1 minute, drain and set aside. In a saucepan melt the butter and then mix in the soy and wheat flours whisking continually for 2 minutes. Add the half and half and chicken stock and simmer until the sauce is very thick, stirring often. This will take about 20 minutes, but if 20 minutes has passed and it's still not "really thick", keep going. When sauce is at desired thickness, add the vermouth, the nutmeg and 1/2 the parmasean. Season with salt and pepper and stir to combine. In the 9x13 greased baking dish, dump in the broccoli. Then place the chicken breasts on top and finally pour the cream sauce over the whole dish evenly. Sprinkle the rest of the parmasean on top and bake on 350 for about 20 minutes, until the top is golden and the sauce is bubbly.

Labels: , , , ,

This page is powered by Blogger. Isn't yours?