Chicken Divan Tonight, Chicken Tetrazzini Next Week

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Picture of Chicken Divan Tonight, Chicken Tetrazzini Next Week Recipe Photo: Chicken Divan Tonight, Chicken Tetrazzini Next Week Recipe
Rated 4 stars out of 5
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  • Read 68 Reviews
Total Time:
29 min
Prep
5 min
Cook
24 min
Yield:
4 servings
Level:
Easy
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Ingredients

Base chicken recipe:

  • 1 quart chicken stock
  • 8 boneless, skinless chicken breasts
  • 2 shallots, chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
  • Salt and pepper

Divine Divan:

  • 1 pound broccoli spears
  • 8 ounces Gruyere, shredded to 2 cups

Tremendous Tetrazzini:

  • 2 tablespoons butter
  • 12 mushrooms, sliced
  • 1/2 pound wide egg noodles, cooked to al dente and hot
  • 1/2 cup bread crumbs
  • 1/4 cup (a couple of handfuls) grated Parmigiano
  • 2 ounces slivered almonds, toasted

Suggested side for Chicken Divan:

Directions

Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid. Add chicken breasts. Return broth to a boil. Reduce heat to medium low, cover, and poach the chicken 8 minutes. Remove the chicken from the pot and set aside. Reserve the broth for the sauce.

In a skillet, saute shallots in oil and butter for 2 minutes. Sprinkle in 3 tablespoons flour and cook 1 minute. Whisk in 1 cup wine and reduce by half, 1 minute. Ladle in chicken broth, whisking sauce as you do. Stir in 1/2 cup heavy cream. Season sauce with nutmeg, salt, and pepper. Bring to a bubble and reduce heat to low.

Slice the chicken into 1/2-inch strips and add to the pan. Coat chicken in sauce. At this stage, in order to have enough for 2 meals, remove half of the chicken in sauce and transfer to a container with a tight fitting lid. Cool the chicken, cover, and freeze for the tetrazzini, recipe follows.

To assemble Divine Divan: simmer broccoli spears in 1-inch water, covered, for 5 minutes. Drain and transfer to a 9 by 13-inch baking dish. Top with half the grated Gruyere and half of the base chicken recipe. Top chicken with remaining Gruyere and brown until bubbling and golden under preheated broiler, about 2 minutes. Serve with dressed salad greens and bread.

To assemble tetrazzini: reheat defrosted base chicken recipe in microwave oven. Melt 2 tablespoons butter in a small pan. Saute mushrooms 5 minutes, until tender. Toss drained hot egg noodles with chicken and mushrooms. Transfer mixture to a baking dish and top with bread crumbs, cheese, and almonds. Brown under preheated broiler until topping is even golden brown. Place pan 6 inches from heat source. Topping will brown in 2 to 3 minutes.

Serve with salad and bread. Place greens in a bowl. Using a vegetable peeler, peel strips of zucchini or cucumber into the salad bowl. Repeat with carrot. The vegetables will look like party streamers. Finely chop pepper, scallions, and fresh herbs to make colorful confetti. Sprinkle chopped vegetables into bowl. Toss salad at the table with oil, vinegar, salt, and pepper, to your taste. Serve with bread and butter.

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Newest Ratings and Reviews

Read all 68 reviews

  • on January 25, 2013

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    The sauce was watery, the chicken had no flavor, and it was definitely a waste of expensive cheese. Nothing was good about this recipe.

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  • on October 19, 2012

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    Made the Chicken Divan. The dish itself was very tasty, but like other reviewers, I found the sauce to be much too watery after returning the chicken broth to the pan. It turned out to be more of a Chicken Divan Soup, although still yummy. Next time, I plan to add only as much broth as necessary to make a nice thick sauce.

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  • on July 26, 2012

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    I made the Tetrazinni part of this make ahead recipe but used all the sauce recipe with half the chicken. The final sauce was a little thin but it was absorbed by the noodles by the time it was ready to serve for dinner. I will try the two-fer recipe and see how that works.

    people found this review Helpful.
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