Ingredients: |
Ingredients: 3 whole chicken breasts, skinned and boned, bones reserved (about 3 lbs. boned chicken meat)
1 qt. water
handful celery leaves
1/2 onion
1/2 lemon
handful parsley
1 tsp. salt
1 tbsp. vinegar
1 1/2 lbs. fresh broccoli
4 tbsp. butter
2 tbsp. minced onion
2 tbsp. flour
1 c. chicken broth (saved from chicken cooking)
1 c. half and half
2 1-oz. triangles gruyere cheese, grated
1/4 c. fresh grated parmesan cheese
pinch white pepper
pinch nutmeg
3 egg yolks, beaten with 2 tbsp. half and half
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Directions: |
Directions:Put chicken bones, water, celery, half onion and lemon, parsley, salt and vinegar in saucepan. Bring to a boil, cover and simmer half an hour. Add breasts, cover and simmer gently until tender, about 20 minutes. Remove breasts and boil broth until it is reduced to one cup, after straining.
Steam broccoli over simmering water until almost tender, about 20 minutes. Melt two tablespoons of the butter and pour over the drained broccoli. Make the sauce:
Melt the remaining butter in a saucepan and saute the minced onion in it until clear. Stir in the flour, then slowly add the broth and half and half, whisking continually so that the sauce is smooth. Simmer until thickened. Add grated cheeses, pepper and nutmeg. Beat egg yolks and cream together and our a little of the hot sauce in them. Then add yolk mixture to remaining sauce in pan and whisk and heat slowly until cheese is melted and sauce is thick. Butter one large or six small individual casseroles. Put several stalks broccoli on them. Slice the chicken breast thin and layer chicken over broccoli. Cover the center with sauce and top with more grated parmesan, if desired. Run under the broiler to reheat. Serve immediately to six people. |
This recipe for Chicken Divan is from