ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Divan

Yield 4 servings


  • 1/4 cup plus 2 tablespoons butter or margarine, divided
  • 2 whole chicken breasts, split, boned, and skinned
  • 1/2 cup water
  • 3 green onions, finely chopped
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup half-and-half
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan cheese, divided
  • 1 1/2 pounds fresh asparagus spears, cooked

How to Make It

  1. Melt 3 tablespoons butter in a large skillet; brown chicken in butter on all sides. Add water; cover, and cook over low heat 15 minutes or until chicken is tender. Set aside.

  2. Melt remaining butter in a small saucepan; add onion, and sauté 2 minutes. Stir in flour, salt, and pepper. Gradually add half-and-half and wine; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 2 tablespoons Parmesan cheese.

  3. Arrange asparagus spears in 4 equal portions in a lightly greased 13- x 9- x 2-inch baking dish.

  4. Place a chicken breast half on each portion of asparagus spears. Spoon sauce over chicken. Top with remaining cheese. Bake at 350° for 15 minutes or until lightly browned.

Oxmoor House Homestyle Recipes