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chicken divan
Chicken Divan

roast potatoes
Roasted Potatoes with
White Balsamic Vinegar

Menu Plan for the week of Jan. 11, 2013: Day 2 Recipes

Chicken Divan
Roasted Potatoes with White Balsamic Vinegar

Cooking time:  45 minutes for menu     Cooking schedule: see below for instructions

       A retro dish for this meal: Chicken Divan, a staple for every 'housewife' in the '50's.

Chicken Divan                                                  Preparation and cooking time: 45 minutes
     An old classic, updated for a healthier lifestyle, but still with the proper amount of decadence.  I use yogurt instead of sour cream, less cheese, stock instead of 'condensed creamed' soup, and no mayonnaise.  I think it's better than the original....

2 chicken breasts, boneless, skinless
1/2 medium head broccoli (enough for 2)
2 shallots
1 clove garlic
1 tbs olive oil
3/4 cup (6oz, 180ml) chicken stock
1/2 cup (4oz, 120ml) white wine
2 tbs cornstarch (maizena) dissolved in 2 tbs water
1/2 cup (4oz, 120gr) Greek yogurt
1/2 cup (2oz, 60gr) Gruyère, shredded
1/4 cup (1oz, 30gr) Parmesan
1/4 cup dry bread crumbs
1 tsp paprika

Put chicken stock in a medium skillet, just large enough to hold chicken breasts.  Cut breasts in half (the short way) and add to stock.  Cover pan and poach over medium heat until done, about 15 minutes. 
Cut broccoli into small florets (with some stem), put into a steamer basket and steam over medium heat until barely tender, 6 - 7 minutes.
Finely chop shallots and garlic (techniques).  Heat oil in a medium saucepan over medium heat.  Add shallots and garlic and sauté.  Add white wine and simmer.  When chicken is done, remove from stock and add stock to white wine/shallot mix.  When simmering nicely thicken with dissolved cornstarch.  Add yogurt and shredded cheese, stir well.  Remove from heat. 
In a baking dish just large enough to hold everything, spoon 1/3 of the sauce.  Arrange drained broccoli over cheese sauce.  Put 1/3 sauce over broccoli.  Arrange chicken on top, and pour over remaining sauce.  Mix the Parmesan, bread crumbs and paprika and sprinkle over all.  Bake in a 400F (200C) oven 15 - 20 minutes, until hot and bubbly,  Serve directly from the dish.

Roasted Potatoes with White Balsamic Vinegar Preparation and cooking time:  40 minutes
     When deciding how many potatoes to use I visualize them on my plate, then multiply by the number of people.  I make these lots and very the herbs according to the rest of the meal.  They get a lovely golden brown and a bit crispy, especially if you take the time to turn them.

2 medium potatoes
1 tbs olive oil
1 tbs White Balsamic vinegar
1/2 tsp thyme
1/2 tsp rosemary

Slice potatoes in half the long way, then in half again.  Then slice in half or thirds the short way.  Put remaining ingredients into a bowl and mix well.  Add potatoes and toss, coating thoroughly.  Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.  You can turn once if you like to fuss but I usually don't bother. Remove from oven and serve.

Cooking Schedule: 45 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl,
medium skillet, medium saucepan, pan with steamer basket and lid, baking dish, baking sheet
Turn oven on, 400F (200C), arrange 2 shelves
Heat stock in skillet
Cut chicken, poach
Cut broccoli, steam
Peel, chop shallot
Mice garlic
Sauté shallot, garlic for chicken
Slice potatoes
Mix oil, vinegar, herbs
Add potatoes, mix

Spread on baking sheet, bake
Grate/shred cheeses if needed
Add wine to shallot/garlic
Remove broccoli, set aside
Dissolve cornstarch in water
Mix crumbs, Parmesan, paprika, set aside
Remove chicken, set aside
Add poaching stock to wine
Stir cornstarch mixture into stock/wine, thicken
Add yogurt, cheese, stir
Assemble Chicken Divan, bake
Turn the potatoes
      15 minute break
Remove Chicken Divan, Potatoes from oven

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