Chicken Divan Recipe
Introducing a wholesome take on Chicken Divan, crafted from the ground up with succulent pieces of chicken breast and vibrant broccoli enveloped in a rich, creamy sauce, all finished with a crispy, golden topping.
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Ingredients
- 1-1/2 lbs broccoli florets
- 3 boneless skinless chicken breasts
- kosher salt and fresh ground pepper
- 1 tablespoon butter
- 2 teaspoon extra virgin olive oil
- 1/4 cup shallots or onion
- 1/4 cup all purpose
- 1 cup chicken broth
- 1 cup fat free milk
- 2 ounces dry sherry
- 6 ounces reduced-fat Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup seasoned whole wheat breadcrumbs
- 4 cloves garlic
- olive oil spray
- 2 tablespoons light mayo
Equipment Needed
- 9 x 13 Inch Baking Dish (I'm obsessed with this ceramic speckled one)
- Large Skillet (I swear by this non-stick Le Creuset pan)
- Meat Tenderizer
Instructions
- 1
Begin by preheating your oven to 350°F. Lightly coat a 9 x 13 inch baking dish with olive oil spray.
- 2
In a generous skillet set over medium heat, pour in 1 teaspoon of olive oil and add minced garlic; sauté for 30 seconds. Introduce the broccoli along with 1/4 teaspoon of kosher salt and 1 tablespoon of water, then cover the skillet.
- 3
Allow the broccoli to steam until it reaches a tender-crisp texture, approximately 3 minutes. Once done, transfer it to the prepared baking dish.
- 4
Take the chicken breast and pound the thicker end to ensure uniform thickness on both sides. Brush mayonnaise over the chicken, then season with 1/2 teaspoon of salt and black pepper according to your preference.
- 5
Heat the skillet again over medium heat; once hot, spray with a bit of oil and place the chicken in the pan. Cook until nearly done, about 5 minutes per side.
- 6
After cooking, move the chicken to a cutting board. Once it has cooled slightly, cut the chicken into bite-sized pieces.
- 7
Lower the heat of the skillet to medium. Add the butter along with the remaining oil, letting them melt before adding the shallots. Sauté until they become tender, which should take around 2 to 3 minutes.
- 8
Sprinkle the flour into the skillet, stirring continuously for about 1 minute. Gradually whisk in the broth, milk, 1/2 teaspoon of salt, and sherry, then bring the mixture to a gentle simmer for about 1 1/2 minutes on low heat. Remove from heat and mix in half of the Swiss cheese until melted.
- 9
Drizzle half of the prepared sauce over the broccoli, stirring to ensure it is well-coated. Place the chicken pieces on top and pour the remaining sauce over it.
- 10
Top with the leftover Swiss cheese, grated Parmesan cheese, and a sprinkle of breadcrumbs.
- 11
Lightly spray the top with oil. Bake for 30 minutes, or until the dish is heated through and has a golden-brown finish.