Chicken Asparagus Divan
Tender spears of asparagus and poached chicken breasts are baked in a zesty wine-infused bechamel sauce topped with fontina and Parmesan cheese.
4 boneless, skinless chicken breasts
2 cups chicken broth or water
2 teaspoons dried herbs (your choice)
1 bay leaf
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
1/2 cup shredded fontina cheese
1/3 cup freshly grated Parmesan cheese
- 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.
- 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.
- 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.
- Preheat oven to 375°F (190°C).
- 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.
- Bake for 20 minutes, until bubbling. Serve hot.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.