Chicken Divan

Total 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....

 Ingredients:

• 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 or crème fraiche
• 1/2 cup (2oz, 60gr) Gruyère, shredded
• 1/4 cup (1oz, 30gr) Parmesan
• 1/4 cup dry bread crumbs
• 1 tsp paprika

 Instructions:

• 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 (I use my 8 X 11 inch (20 X 27.5cm) oval ceramic) 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.