Tales from the Kitchen

Kitchen table discussions with recipes and ideas for shopping on a budget, cooking for a family, meal planning.

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I'm happily married, mom to four boys and four girls at home, with one in the presence of God. We are slowly working on raising our own food and making much of what we need. I knit, cook, read, pray, think, write, crochet, and I'm trying to sew, too.

Wednesday, December 07, 2005

Dinner Last Night: Chicken Ottoman

Last night I made Chicken Divan for the family, this is something we all like, and it goes together quickly, even if I don't have leftover chicken and need to cook it up from raw. I got the recipe from someone online, who I think got it from his wife, and I have changed it a bit, like I change every recipe that comes into my hands. However, we were a bit broccoli-ed out, so I used green beans instead, which really isn't Chicken Divan, so if you make this, call it Chicken Ottoman and the food police won't get you.

Here is the recipe with my changes.

Chicken Divan (or Ottoman)

1/4 cup butter
1/2 onion, peeled and diced
1/4 cup flour
2 cups chicken broth
1/2 cup heavy cream
2 tablespoons dijon mustard
2 tablespoons dry sherry
1 teaspoon worcestershire sauce
1 cup grated parmesan (or romano, we like it either way, last night's used romano)
1 lb broccoli, peeled and chopped (or any other vegetable you like, we've made it with cauliflower, green beans, among others)
2 cups cooked chicken, cut into bite sized pieces (this is about 2 chicken breast halves)

note: if you use the frozen chicken that has the sodium solution in it, you will not need to salt anything, but if not, taste for salt and salt as necessary. Also, if I am not using leftover chicken, I cook the chicken in olive oil after sprinkling it with black pepper, I make the sauce during the time it takes to cook the chicken.

Preheat oven to 400 degrees.

In a medium saucepan, over medium heat, melt the butter and saute the onions lightly. When they start to soften, add the flour and cook, stirring, to make a light roux. Add the chicken broth and cream, and cook, stirring, to thicken, about three to five minutes, then add the mustard, sherry and worcestershire sauce. Stir to blend and take off the heat. Add the parmesan and stir to melt.

In a 9" X 13" pan, put the broccoli and chicken, and mix. Pour the sauce over the top, and stir to coat all the pieces.

Bake for 25 minutes, or until bubbly and heated through. Serve with rice and a salad.

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