|Not the best photo– I was in a hurry to eat! I love this dish.|
From a while back. Made with leftover Thanksgiving turkey.
CLASSIC CHICKEN DIVAN
20 oz frozen broccoli spears
½ stick butter
6 Tbsp flour
½ tsp salt
2 C chicken stock (preferably homemade—see recipes in Basics section)
½ C whipping cream
3 Tbsp dry white wine
3 whole chicken breasts, halved and cooked (or 6 half breasts)
¼ C shredded Parmesan cheese, plus more for sprinkling top of dish
Preheat oven to 350°. Cook broccoli according to package directions, and drain. Melt butter, blend in flour, salt, and pepper, and cook, stirring, to make a roux. Add chicken stock and cook, stirring, until sauce thickens and bubbles. Stir in cream and wine. Place broccoli crosswise in a 12x7x2 inch baking dish, and pour half the sauce over. Top with chicken, Add cheese to remaining sauce, pour over chicken, and sprinkle with additional Parmesan cheese. Bake 20 minutes or until heated through. Preheat broiler and broil dish just until sauce is golden, about 5 minutes.