Tender spears of asparagus and poached chicken breasts are baked in a zesty wine-infused bechamel sauce, topped with fontina and Parmesan cheese.

Chicken Asparagus Divan

1 large bunch asparagus, about 1 1/4 pounds

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

4 boneless, skinless chicken breasts, poached (see recipe below)
1/2 cup fontina cheese, shredded
1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 375°F (190°C).
2. 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. 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. 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.
5. Bake for 20 minutes, until bubbling. Serve hot.

Makes 4 servings.

Poached Chicken

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

1. 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.
2. 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.

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