Chicken Divan Tonight, Chicken Tetrazzini Next Week

Recipe Ingredients

		Base Chicken Recipe
1		Chicken stock
8		Boneless skinless chicken breasts
2		Shallots - chopped
1 tablespoon	15ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Flour
1 cup	237ml	Dry white wine
1/2 cup	118ml	Heavy cream
1/4 teaspoon	1.3ml	Ground nutmeg
		= (or the equivalent of freshly grated)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Divine Divan
1 lb	454g / 16oz	Broccoli spears
8 oz	227g	Gruyere - shredded to 2 cups
		Tremendous Tetrazzini
2 tablespoons	30ml	Butter
12		Mushrooms - sliced
1/2 lb	227g / 8oz	Wide egg noodles - cooked al dente
1/2 cup	73g / 2.6oz	Bread crumbs
1/4 cup	59ml	Grated Parmigiano
2 oz	56g	Slivered almonds - toasted
		Suggested Side For Chicken Divan
1		Bag baby salad greens - (10 oz)
		White wine vinegar - and
		Extra-virgin olive oil - for dressing
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Bread and butter - for the table
		= SUGGESTED SIDE FOR CHICKEN TETRAZZINI =
1		Bag baby salad greens - (10 oz)
1		Baby zucchini
		= (or 1/4 seedless cucumber)
1		Carrott - peeled
1/2		Red bell pepper
2		Scallions
3 tablespoons	45ml	Fresh herbs
		= (mix from what you have on hand)
2 tablespoons	30ml	Red wine vinegar
3 tablespoons	45ml	Extra-virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Bread and butter - for the table

Recipe Instructions

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.

This recipe yields 4 servings of each.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B40) - from the TV FOOD NETWORK

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