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The Washington Post

Chicken Divan

Chicken Divan 1.000

Renee Comet

Cooking for One Jan 23, 2008

A simple dish done well, even on a small scale. You'll need only half the sauce called for in this recipe, so freeze the rest for future use. To make a larger amount of sauce for storage, just double, triple or quadruple the amounts and freeze in half-cup containers.


Servings: 1
Ingredients
  • For the sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup low-fat milk
  • Salt
  • Freshly ground black pepper
  • 2 or 3 gratings nutmeg
  • For the chicken and broccolini
  • 1 to 2 tablespoons or more homemade or store-bought low-sodium chicken broth
  • 1 to 2 tablespoons dry sherry
  • 1/2 bunch broccolini
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons freshly grated Parmesan cheese
  • 3 slices cooked chicken breast, plus a few scraps (about 6 ounces)

Directions

For the sauce: Melt the butter in a small, heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, stirring to combine. Remove from the heat, and when the bubbles subside, add the milk. Return to the stove, reduce the heat to low and stir vigorously until the sauce has thickened. Season to taste with salt and pepper and a few gratings of nutmeg and cook slowly, stirring occasionally, for 2 minutes (there should be about 3/4 cup total). Transfer half of the sauce to a container and reserve for another use.

For the chicken and broccolini: Preheat the oven to 350 degrees. Have ready a small, shallow gratin or baking dish (about 6 inches in diameter). Bring a few inches of water to a boil in a medium saucepan over medium-high heat; set a steamer basket over it.

Beat the remaining warm white sauce thoroughly until smooth, and add just enough of the broth and sherry to thin it to the consistency of a thick soup.

Use a vegetable peeler to shave off the outer skin of the broccolini stems. Cut each whole branch into thirds. Place the stem pieces in the steamer basket; cover and steam for 2 minutes, then add the florets, cover and steam for 2 minutes. The broccolini should still be somewhat firm.

Spread the steamed broccolini pieces on the bottom of the gratin dish. Season lightly with salt and pepper, then drizzle with about 2 tablespoons of the warm white sauce mixture and sprinkle with 1 tablespoon of the Parmesan cheese. Lay the chicken pieces on top and tuck in a few extra scraps, if you have them, around the edge. Season lightly with salt and pepper, then spread the remaining white sauce over the chicken to cover. Sprinkle the remaining cheese on the top. Bake for 25 minutes, then remove from the oven. Position the top oven rack 4 to 5 inches from the broiler element and preheat the broiler. Place the baking dish under the broiler just long enough to brown the top nicely. Serve hot.


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Recipe Source

From cookbook editor and author Judith Jones.

Tested by Pam Kendrick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 542


% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 12g 60%

Cholesterol: 181mg 60%

Sodium: 691mg 29%

Total Carbohydrates: 17g 6%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 62g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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