Chicken Divan Time: 45 minutes
2 chicken breasts, boneless, skinless
1/2 head broccoli (enough for 2)
2 shallots
1 clove garlic
1 tbs olive oil
3/4 cup chicken stock
1/2 cup white wine
2 tbs cornstarch (maizena) dissolved in 2 tbs water
1/2 cup creme fraiche or sour cream
1/2 cup (3 oz) Gruyere, shredded
1/4 cup Parmesan
1/4 cup breadcrumbs
1 tsp paprika
Put chicken stock in saucepan or 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 just tender, 10 - 15 minutes. Finely chop shallots and garlic (techniques). Heat oil in 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 creme fraiche and shredded cheese and remove from heat. In baking dish (I use my 8 X 11 inch (20 X 27.5cm) oval ceramic) ladle 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, breadcrumbs and paprika and sprinkle over all. Bake in a 400F (200C) oven 15 - 20 minutes, until hot and bubbly, Serve directly from the dish.
Cooking for Two? Or more?
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