Chicken Divan Tonight, Chicken Tetrazzini Next Week

  • Level: Easy
  • Yield: 4 servings
  • Total: 29 min
  • Prep: 5 min
  • Cook: 24 min


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:

1 (10-ounce) bay baby salad greens

White wine vinegar and extra-virgin olive oil, for dressing

Salt and pepper

Bread and butter, for the table

Suggested side for Chicken Tetrazzini: Mixed Greens with Vegetable Streamers and Confetti

1 (10-ounce) bay baby salad greens

1 baby zucchini or 1/4 cucumber, seedless

1 carrott, peeled

1/2 red bell pepper

2 scallions

3 tablespoons fresh herbs, mix from what you have on hand

2 tablespoons red wine vinegar

3 tablespoons (3 turns around the bowl) extra-virgin olive oil

Salt and pepper

Bread and butter, for the table


  1. 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.
  2. 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.
  3. 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.
  4. To assemble Divine Divan: simmer broccoli spears in 1-inch water, covered, for 5 minutes. Drain and transfer to a 9 by 13-inch flameproof 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.
  5. 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 flameproof 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.
  6. 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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70 Reviews


First step is making a flavorable poached chicken in chicken broth. Add poultry seasoning, bay leaf, garlic, carrots, celery, onion. Add @ least 1 c white wine (opt). Herbs: fresh Italian flat-leaf parsley, fresh thyme. Spices: nutmeg. Taste the broth before you add the salt, pepper and the chicken. Now season with S &amp; P to taste. Add the chicken. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and slice the chicken into 1/2-inch strips. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for up to 3 days or freeze for later use. Remove any fat from the surface of the broth before using. BTW, this poached chicken is incredible for: chicken salad, chicken salad sandwiches; it's my base when I "pull it apart" the chicken, instead of slicing for tacos, enchiladas, burritos, chimichangas; soups, stew, chili, etc.<br /><br />2nd step, was the "sauce". The proportion of the flour and water are disportionate to the amount of liquids being used. Please note: the recipe also stated to "ladle in chicken broth", unfortunately, it could mean all the broth plus the other liquids = watery sauce. What I did, since I was making both recipes, but I didn't want to mess the sauce up, I made the sauce in 2 batches. I sautéed 1 chopped shallot in 2 tsp extra-virgin olive oil, 2 tablespoons butter. Sprinkle in 3 tablespoons flour and cook 1 minute. Whisk in ½ cup wine and reduce by half, approx. 1 minute. Using 1 ladle of chicken broth at a time, whisking sauce as you do. Adding more chicken broth, 1 ladle at a time, as needed, until the desired consistency is reached. I, then added ½ c cream. Season sauce with nutmeg, salt, and pepper. Bring to a bubble and reduce heat to low. Assemble the dish according to which you are preparing.

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