Classic Chicken Divan is the perfect one-dish meal for those busy weeknights. This version gets lightened up but still retains its savory flavor.
1 1/2 pounds broccoli (about 3 large heads), chopped
24 ounces boneless, skinless chicken breasts
Salt and pepper
1 tablespoon unsalted butter
2 1/2 teaspoons extra-virgin olive oil
2 cloves garlic, crushed
2 tablespoons minced shallot or onion
1/4 cup all-purpose flour
1 cup fat-free chicken broth
1 cup nonfat milk
1/4 cup dry sherry or white wine
6 ounces shredded reduced-fat Swiss cheese
1/4 cup grated Parmesan
1/4 cup seasoned whole-wheat bread crumbs
How to Make It
Bring a large pot of water to a boil. Add broccoli and blanch 3 minutes. Drain and rinse with cold water to stop cooking.
Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
Season chicken with salt and pepper. Mist a large skillet or grill pan with cooking spray; place over medium-low heat. Cook chicken, turning once, until browned and almost cooked through, about 10 minutes. Remove from heat; transfer chicken to a cutting board. When cool, slice chicken into bite-size pieces.
Warm a medium skillet over medium heat. Add butter and 2 tsp. oil; heat until butter has melted. Add garlic and shallots and sauté until tender, about 3 minutes. Sprinkle flour over mixture and whisk until incorporated. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of Swiss cheese. Season with salt and pepper.
Arrange broccoli in baking dish and pour half of sauce on top. Arrange chicken on top and cover with remaining sauce. Sprinkle with remaining Swiss cheese and Parmesan; top with bread crumbs. Drizzle with 1/2 tsp. olive oil.
Bake for 30 minutes or until browned on top; serve hot.
This was just so-so. I didn't bother parboiling the broccoli first, just tossed it with salt and pepper and a little bit of olive oil before adding it to the pan. I also added a bit of Italian seasoning to the chicken. So it had a decent flavor, but the problem was that it was very watery when I took it out of the oven. I don't know why, because the sauce was nice and thick when I poured it over everything, but it didn't even re-thicken upon standing. I don't know if this was my fault or the recipe's.
I love the fact that the white sauce is made from scratch instead of a can of mushroom soup. This is pretty basic though. We would have liked a bump of flavor (Dijon mustard perhaps?). You can read my full review at: http://bit.ly/yrHJqw
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