Recipe by CFRP
No mayonnaise, no "cream of whatever" soups - just an old fashioned chicken divan recipe that is definitely worth the extra effort. You can substitute chicken thighs for the breasts and use any combination of shredded cheese that you happen to have on hand. You can also substitute any dairy product (i.e. cream) for the milk depending on how decadent you would like to be. The recipe can be doubled or tripled easily and it freezes beautifully. Serve over rice.
Top Review by janet.paton_12644926
What extra effort? It was a very easy and fast dish to prepare. It's nice to see a recipe for Chicken Divan that doesn't contain canned soup. Basically, when you cook melted butter and flour in equal parts, you are making a roux. I would only add that it is not necessary to use a separate pan to make the sauce. I browned the chicken breasts in a stainless steel frying pan and used the same pan to make the sauce. The added bonus to this method is that you are getting all of the flavor from the chicken that is left in the crispy bits at the bottom of the pan. Less dishes to wash as well.
- 2 bunches broccoli
- 2 -4 boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 3 tablespoons flour
- 3⁄4 cup chicken broth
- 1⁄2 cup milk or 1⁄2 cup half-and-half
- 1⁄3 cup sherry wine
- 1 cup shredded cheddar cheese (or more to taste)
- salt and pepper
Directions See How It's Made
- Preheat oven to 325.
- Steam broccoli for 5 minutes until crisp-tender. Alternatively, place broccoli in a shallow bowl and cover with plastic wrap. Microwave for 2-5 minutes (depending on the strength of your microwave) until crisp-tender. Drain in colander.
- In a medium frying pan, saute chicken breasts in olive oil until lightly browned, about 4-5 minutes per side. Remove from heat and drain on paper towls.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to eliminate the taste of raw flour. Then gradually whisk in chicken broth, sherry and milk or half and half, until incorporated. Bring to a boil and then reduce to a simmer until the sauce is the consistency you desire. Add just a dash of nutmeg. Add 3/4 of the cheese blend and whisk until combined. Add salt and pepper to taste.
- In a 9x13 dish arrange chicken breasts (either whole or sliced) and broccoli. Pour sauce over top and sprinkle with remaining cheese. Cover with aluminum foil. Make several slits in the aluminum foil to allow the steam to escape.
- Note: At this point, the dish can be frozen or refrigerated.
- Bake in the oven for 30-45 minutes, taking off the aluminum foil for the last 10.