Chicken Divan

April 16, 2014

• 4 tablespoons butter
• 6 tablespoons flour
• 2 cups chicken stock
• ½ cup cream
• ¼ cup white wine
• ¼ cup Parmesan
• 1 teaspoon tarragon
• 3-4 chicken breasts
• 1 pound fresh broccoli

Melt butter, sprinkle in flour and whisk until smooth. If time allows, bake the roux at 400° for 20 minutes – the longer you bake, the more nutty the flavor. If not, add the stock, cook and whisk until thickened. Add wine, cream, tarragon and Parmesan. Salt and pepper to taste.

Steam or poach the chicken. Cut chicken into bite-size chunks or shreds. Wash and cut the broccoli into florets. Lay the chicken and broccoli in a shallow baking dish and cover with creamy sauce. Sprinkle a bit more Parmesan on top. Bake at 375° for 30 minutes.