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Chicken Asparagus Divan

No recipe image available.Tender spears of asparagus and poached chicken breasts are baked in a zesty wine-infused bechamel sauce topped with fontina and Parmesan cheese.

Recipe Ingredients:

Poached Chicken:
4 boneless, skinless chicken breasts
2 cups chicken broth or water
2 teaspoons dried herbs (your choice)
1 bay leaf

Asparagus:
1 large bunch asparagus, about 1 1/4 pounds

Sauce:
4 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon ground white pepper
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1 cup milk
1/2 cup chicken broth
1/4 cup dry white wine
2 teaspoons grated lemon zest
1/8 teaspoon salt

1/2 cup shredded fontina cheese
1/3 cup freshly grated Parmesan cheese

Cooking Directions:

  1. For Poached Chicken: Place chicken breasts snugly in a single layer in the bottom of a saucepan. Cover chicken with broth or water. Add herbs and bay leaf. Bring to a boil, then reduce heat to low so that the water is barely at a simmer. Partly cover with a lid and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15 to 20 minutes.
  2. For Asparagus: Trim ends off asparagus. Blanch in boiling, salted water until just tender, about 2 minutes. Drain and arrange in bottom of an 8-inch baking dish.
  3. For Sauce: In medium saucepan over medium heat, melt butter. Add flour, pepper, nutmeg and cayenne and whisk until well blended. Gradually whisk in milk and broth; cook, stirring continuously, until simmering and thickened. Whisk in wine, lemon zest and salt.
  4. Preheat oven to 375°F (190°C).
  5. Pour half the sauce evenly over asparagus. Arrange poached chicken on sauce; sprinkle Fontina cheese over chicken. Pour remaining sauce over cheese; then top with Parmesan cheese.
  6. Bake for 20 minutes, until bubbling. Serve hot.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.