I’m back to Skinnytaste for the second time today, this time it’s the Chicken Divan.
There are only two of us for dinner, so I’m going to small this up a bit, and I don’t have all the exact ingredients, so there will be a substitution or two. Oh, and because I’m always trying to sneak more veggies in to bulk things up, I’ll add some, um, red bell peppers, yeah. They will add a pop of color against the broccoli too. And I’ll change the name to protect the integrity of Chicken Divan.
So here’s what I’m working with:
1 1/2 lb. broccoli
1 red bell pepper
2 6 oz chicken breasts
2 cloves garlic, minced
1 small onion, chopped
1 1/2 T each oil and butter
3/4 C chicken broth
1/2 C low fat milk
4 oz low fat shredded cheddar
1/4 C breadcrumbs
Cube the chicken and saute in a bit of olive oil until just done.
Steam the broccoli and red pepper in the microwave until they are crisp-tender.
Put them all together in an 8×8 glass baking dish.
Saute the onion and garlic in the oil and butter and add the flour to make a roux.
Let it get as dark as you like, add the broth, milk and a splash of sherry or white wine if you have it (when do I never have wine ? I used some sweet vermouth) and half the cheese. Stir on low until cheese is melted and things are thickened up. Give it a taste and add some salt and pepper as you see fit. I added 1/2 t dry mustard. just because my mother always did when making a cheese sauce, and 1/2 t of hot Hungarian paprika.
Pour over the chicken and veggies, top with the remaining cheese and breadcrumbs.
Pop it in a 350 degree oven for 30 minutes. Serves 4 at 6 points per serving!
I’m serving this along side steamed bulgar wheat tonight.
We really enjoyed this one. It was worthy of a “yes, make it again. very delish!”. Next time, I will try adding the dry bulgar and its appropriate amount of liquid to the casserole dish and letting it all cook together until it sets up. Like a real casserole. Men love a casserole.