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Updated: Sep 26, 2021
Chicken Divan !?
INGREDIENTS:
1 1/2 lbs of chicken breast sliced crosswise into thin 1/2 inch pieces
6 tablespoons butter
2 tablespoons olive oil
1 bunch broccoli cut into bite size florets
2 tablespoons water
8 ounces white button mushrooms sliced
4 shallots sliced thin
1/4 cup flour
1 tablespoon dried parsley
1–2 pinches nutmeg
1 1/2 cups milk
1 cup chicken broth
2 cups shredded cheddar
1 cup shredded jack cheese
1/2 cup sour cream
Salt and pepper to taste
2 cups seasoned crouton (1 cup crushed to crumbs)
Optional: Cooked rice or egg noodles
INSTRUCTIONS:
In large skillet over medium heat add 1 tablespoon butter and 1 tablespoon olive oil. Cook chicken in single layer; lightly browning on each side. Remove to plate. Repeat if necessary; working in batches. Set skillet aside.
Add broccoli and water to large microwavable bowl. Cover with wet paper towel and microwave for 2 1/2 minutes or until crispy tender. Drain well in colander.
In same skillet that you set aside melt 2 tablespoons of butter over medium heat. Add mushrooms and shallots. Cook until lightly browned; approximately 8-10 minutes. Sprinkle vegetables with flour, dried parsley and nutmeg; cook for 30 seconds stirring continuously. Slowly add milk and chicken broth alternating between the two and stirring continuously. Reduce heat to medium low and continue cooking until thickened approximately 7-10 minutes; stirring frequently. Remove from heat and stir in 1 cup cheddar, shredded jack cheese, sour cream and salt and pepper. Fold in chicken and well drained broccoli. Spoon into casserole dish.
Melt 2 tablespoons of butter in medium microwavable bowl. Add croutons and remaining cheddar. Stir to coat. Sprinkle over casserole. Bake at 375 degrees for 25-30 minutes or until lightly browned. Cool for 20 minutes. If desired serve over rice or noodles.
Ingredients:
4 boneless skinless chicken breasts
1 cup all-purpose flour Salt/Pepper to taste
½ cup olive oil
Stuffing
½ cup smoked shredded cheese provolone or gouda
8 oz. mozzarella cheese shredded
¼ cup Parmesan cheese grated
½ cup breadcrumbs 1 teaspoon fresh garlic minced
¼ tsp red pepper flakes crushed
2 Tablespoon sun-dried tomato flakes (drain first if in oil)
3 green onions thinly sliced
3/4 cup sour cream
Sauce
1 yellow onion sliced into strings
4 cups Marsala Wine
8 oz. heavy cream
12 oz. button mushrooms thinly
Prep👩🏻🍳:
Combine all stuffing ingredients together in a bowl and set aside.
Preheat the oven to 350 degrees.
Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick.
Place ¼ of the stuffing inside of each of the chicken breasts.
Coat the outside of each chicken breast with salt, pepper, and then the flour.
Heat the olive oil in a large skillet over medium high heat.
Place each chicken inside of the skillet and cook until each side is a nice golden-brown color.
Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
Within the skillet where the chicken cooked, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes
Add the mushrooms and continue to Sautee until the onions are translucent, about 5 minutes.
Deglaze the pan by adding the wine and bringing it to a light bubble. You’ll want the wine to reduce by half.
As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown and delicious.
Temper the heavy cream by heating it in the microwave for 20 seconds.
Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes, then remove it from heat.
Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes! Source: The cozy cook
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