Chicken Divan
Chicken Divan has always been a great American dish to serve when entertaining ladies. The original recipe was created by the Divan Parisienne Restaurant in New York City. Rice makes a good accompaniment, such as this Curried Rice Salad.
Ingredients
- 1 1/2 pounds cooked chicken breasts
- 4 tablespoons butter
- 2 cups diced leek, white and light green parts only (about 1 large)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- 6 tablespoons flour
- 14-16 ounces chicken broth
- 1/2 cup whipping cream
- 3 tablespoons dry white wine
- 1 pound small broccoli crowns
- 1/4 cup grated Parmesan cheese
Preparation
- Preheat oven to 350 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray.
- Debone and shred cooked chicken breasts.
- Heat butter in a large skillet over medium-high heat. Add leek and and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, sherry, and seasoning and bring to a simmer, stirring constantly. Remove from heat.
- Steam broccoli about five minutes to al dente and arrange in the prepared baking dish. Top with half the sauce. Place the shredded chicken on top.
- In a medium-size mixing bowl, beat the whipping cream until soft peaks form, then fold into remaining sauce, along with the Parmesan cheese. Pour evenly over the chicken and lightly sprinkle with additional Parmesan cheese or slivered almonds. Bake for 20 minutes or until heated through and bubbly, then broil just until the sauce is golden, about 5 minutes.
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