Many classic dishes, like Chicken Divan, are packed with fat and calories.
That’s certainly true of the original version which, despite its French-sounding name, actually was created for a contest by a chef named Lagasi. For many years, it served as the signature dish at Divan Parisiennne Restaurant in New York, and was named after its place of creation. (Sorry about that, Chef Lagasi!)
This recipe provides a more healthful take on this classic dish, and makes about 6 servings. Try it with Chardonnay or Sauvignon Blanc — including the ones featured on sale on Vinesse today. If you receive our email offers, you can save even more.
- 1 1/2 pounds boneless, skinless chicken breast
- 1 tablespoon extra-virgin olive oil
- 2 cups diced leek, white and light green parts only
- 1/2 teaspoon salt
- 5 tablespoons all-purpose flour
- 14-oz. can reduced-sodium chicken broth
- 1 cup low-fat milk
- 2 tablespoons dry Sherry (not cooking Sherry)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper
- 2 10-oz. boxes frozen chopped broccoli, thawed
- 1 cup grated Parmesan cheese, divided
- 1/4 cup low-fat mayonnaise
- 2 teaspoons Dijon mustard
- Preheat oven to 375 degrees F.
- Coat a 7-inch by 11-inch glass baking dish with cooking spray.
- Place chicken in a medium skillet and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low, and simmer gently until chicken is cooked through (about 11 minutes). Drain and slice into bite-size pieces.
- Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned (about 3-4 minutes). Add flour; stir to coat. Add broth, milk, Sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.
- Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan.
- Bake until bubbling (about 23 minutes). Let cool for 10 minutes before serving.