Chicken Divan
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1 lb fresh broccoli, cooked
- 1⁄3 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄3 cup butter
- 1 cup chicken broth
- 1⁄4 cup dry white wine
- 1⁄2 teaspoon basil
- 3 green onions, chopped
- 1⁄4 lb fresh mushrooms, sliced
- 4 tablespoons butter
- 1 cup half-and-half
- 2 tablespoons flour
- 2 tablespoons parmesan cheese
- salt
- ground cayenne pepper
directions
- Combine flour, salt and black pepper.
- Dredge chicken in flour and brown in 1/3 cup of butter in large skillet.
- Remove chicken and add broth and wine to skillet and cook over low heat for 5 minutes to loosen browned particles.
- Return chicken to large skillet, sprinkle with basil and cover and simmer 30 minutes.
- In small skillet saute green onions and mushrooms in 4 Tbsp butter.
- Remove chicken from large skillet after 30 minutes and add mushrooms and green onions to large skillet with chicken broth and wine mixture.
- Add 2 Tbsp flour to large skillet and stir until well blended.
- Add half and half to large skillet and cook until thickened and bubbly.
- Add salt and red pepper to taste.
- Arrange cooked broccoli in 9x13 baking dish.
- Place chicken on top and cover with sauce from large skillet.
- Sprinkle 2 Tbsp parmesean cheese on top.
- Bake at 350 for 15 minutes or until slightly browned.
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Reviews
-
Oh, Luby, thank you for posting this! I did use cut-up chicken, so only blanched the broccoli so it wouldn't mush up before the chicken was done. I interpreted the red pepper part as being hot peppers, so I put in 2 T of sweet pimenton. Since I used bone-in chicken it took a lot longer to cook, but this is SO good. 5 stars for this... have sent it to family and friends because it is just yummy!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.