Chicken Divan
2-3 skinless, boneless chicken breast halves
2-3 cups (500-750 ml) chicken stock or water
1 head broccoli, cut into florets
4-6 slices hot buttered toast
2 cups (500 ml) Mornay sauce (see below)
About 1/2 cup (125 ml) freshly grated Parmesan cheese
Poach the chicken breasts in simmering chicken stock just until firm to the touch and cooked through, about 10 minutes. Remove from the stock, slice thinly, and set aside. While the chicken is cooking, steam or boil the broccoli until tender, about 5 minutes. Drain and set aside. Place the toast in a shallow baking pan, top with the broccoli followed by the chicken. Spoon the Mornay sauce over everything and sprinkle with Parmesan cheese. Bake in a preheated 400F (200C) until the sauce is bubbling and lightly browned on top. Serves 4 to 6.
Mornay Sauce
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (500 ml) milk
4 Tbs (60 ml) grated Parmesan cheese
4 Tbs (60 ml) grated Gruyere cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened. Add the cheeses and stir until they are melted and the sauce is smooth. Season with salt, pepper, and nutmeg. Makes about 2 cups (500 ml.) |
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