This Chicken Divan recipe was so popular in the 60s and 70s. Creamy chicken, broccoli and two creamy sauces. Yes two! Come hear the story about where this classic dish came from, or rather deciphered!
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Here’s your recipe!
2 - 10 Oz Pkgs Frozen or Bunches Fresh Broccoli
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1/2 Cup Heavy Cream
3 TBS Sherry
1/2 TSP Salt
1/4 TSP Pepper
3 Chicken Breasts, Cooked and Thinly Sliced Lengthwise
1/2 Cup Shredded Parmesan Cheese
Heat oven to 350. Cook Broccoli till tender if fresh, according to package directions if frozen. Place in 9x13 pan. Melt butter in saucepan, blend in flour, add chicken broth and stir constantly until thickened. Stir in cream, sherry, salt and pepper. Pour HALF the mixture over the broccoli. Top with chicken slices. Add 1/4 cup parmesan into the remaining sauce and mix well. Pour remaining sauce over chicken. sprinkle with remaining parmesan. Bake 20-30 minutes until hot. Place under the broiler just until sauce is golden brown.
How to Poach the Chicken
Place chicken breasts in a large skillet.
Cover with water going about 2 inches over.
Add 1 TBS Salt
Bring water to a boil, then lower heat to simmer.
Simmer for 10 minutes.
Then turn off heat but keep on burner and cover pan.
Let sit in the water for another 20 minutes.
Let chicken cool then slice horizontally. You should get three slices per chicken breast.
Thank you so much for joining me!!!! We’re cooking history through food and recapturing some childhood memories along the way!
Looking for more fabulous retro dishes? I have you covered! Here are my favorite Playlists!!
Best of YesterKitchen! My Most Popular Episodes! [ Ссылка ]
Wayback Machine! Dishes from 1939 and Earlier! [ Ссылка ]
Jill’s Retro Restaurant Tributes! [ Ссылка ]
Have a Retro Party! [ Ссылка ]
1960s Main Dishes and Sides! [ Ссылка ]
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