Chicken Divan

Preparation and cooking time: 45 minutes    

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/2 medium – large head broccoli (enough for 2)
• 2 shallots
• 1 clove garlic
• 1 tbs olive oil
• 3/4 cup (6oz, 200ml) chicken stock
• 1/2 cup (4oz, 125ml) white wine
• 2 tbs cornstarch (maizena) dissolved in 2 tbs water
• 1/2 cup (4oz, 125gr) Greek yogurt or crème fraiche
• 1/2 cup (2oz, 60gr) Gruyère, shredded
• 1/4 cup (1oz, 30gr) Parmesan
• 1/4 cup dry bread crumbs
• 1 tsp paprika

Still full of creamy goodness, but lightened up for a healthier life

 Instructions:

• Put chicken stock in a medium skillet, just large enough to hold chicken breasts.
• Cut breasts in half (the short way) and add to stock.
• Cover pan and poach over medium heat until done, about 15 minutes.
• Cut broccoli into small florets (with some stem), put into a steamer basket and steam over medium heat until barely tender, 6 – 7 minutes.
• Finely chop shallots and garlic
• Heat oil in a medium saucepan over medium heat.
• Add shallots and garlic and sauté.
• Add white wine and simmer.
• When chicken is done, remove from stock and add stock to white wine/shallot mix.
• When simmering nicely thicken with dissolved cornstarch.
• Add yogurt and shredded cheese, stir well.  Remove from heat.
• In a baking dish (I use my 8 X 11 inch (20 X 27.5cm) oval ceramic) spoon 1/3 of the sauce.
• Arrange drained broccoli over cheese sauce.
• Put 1/3 sauce over broccoli.
• Arrange chicken on top, and pour over remaining sauce.
• Mix the Parmesan, bread crumbs and paprika and sprinkle over all.
• Bake in a 400F (200C) oven 15 – 20 minutes, until hot and bubbly.  Serve directly from the dish.