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Chicken Divan




Source of Recipe


Rodale's Basic Natural Foods Cookbook


Recipe Introduction


Serving Size: 4
Preparation Time: 1:30



List of Ingredients





3 whole chicken breasts
1 tablespoon fresh parsley minced
1/2 teaspoon dried thyme
1 bay leaf
2 cups water
1 large head of broccoli or 1 pound asparagus
1/2 cup butter
1/4 cup flour
1/2 cup half and half
2 tablespoons Champagne wine vinegar
pepper to taste
2 ounces Monterey jack cheese or sharp cheddar



Recipe



Place chicken, parsley, thyme, bay leaf, and water in a large skillet. Cover and poach until meat is cooked through, 30 to 40 minutes. Remove chicken meat, reserving liquid. Discard bay leaf. When cool enough to handle, cut meat into bite-size pieces.
Cook broccoli or asparagus until ender, drain, and cut into bite-size pieces.
Melt butter in a medium-size skillet. Blen in flour slowly to form a paste. Gradually add 1 1/2 cups poaching liquid, stirring constantly, and cook over low heat until sauce begins to thicken. Add half-and-half, vinegar, pepper, and cheese. Continue to stir until cheese is melted and sauce is thick.
Preheat oven to 350 degrees F.
Pour 1/2 cup sauce over bottom of a 9 x 13-inch baking dish. Add broccoli or asparagus, followed by another 1/2 cup sauce. Add chicken, top with remaining sauce, and bake for 20 minues, or until bubbly. Serve with noodles or rice.
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Notes: Can use whole wheat flour, whole wheat noodles and brown rice for healthier dish.