Chicken Divan

Hello loyal follower(s)

    In the United States the third Thursday of November is a holiday called Thanksgiving.  It is a time to gather with one's family and give thanks to a bountiful harvest reminiscent of the trials and tribulations of the early settlements of this country.  Today however, it seems to be a time to stuff one's self with turkey and all sorts of neat side dishes ( candied yams; cranberry sauce and FOOTBALL).
    Mr Nut and his loyal wife and companion  have no family in St George but were able to join the family of dear friends (Jerry and Mary Vaughn ) for Thanksgiving.  WHY ALL THE TALK OF THANKSGIVING????  The answer was simple we have no turkey at our home.  Thus Mr Nut's dilemma, how to make Turkey Divan without turkey, leading to the recipe for  the day.

Cyndy had purchased a package of chicken tenderloins to grind up into sausage.  Mr Nut commandeered them for his Chicken Divan.  It looked simple enough until he discovered the need to remove  a large tendon that runs the whole length of the loin.
     Also this was only the second time Mr Nut had to make a white sauce.  he stumbled through it as only Mr Nut could.

Mr Nut used a 9" x 13" jelly roll pan lined with aluminum foil to avoid the need for cleanup.
About one tablespoon of Canola oil was brushed on the chicken and then Sea salt was sprinkled on the top.

 The chicken Divan was then baked at 400℉ until the internal temperature  shows 160℉  on a meat thermometer; about 25 to 30 minutes.


The colorful tray on the lower rack was squash and carrots. It was for the evening meal for the day before yesterday, but Mr Nut forgot to turn on the oven until it was too late.

The Chicken Divan was excellent according to Mr Nut's wife, Cyndy.


The recipe follows:

À bientôt,
Mr Nut

Chicken Divan

(Cyndy's recipe from 2009

Modified by Mr Nut from Turkey Divan to Chicken Divan

For the complete recipe:   88.7 g carbs;  1798  calories.

Ingredients:

1 cup carrot “wheels” or mini carrots.                      Carbs 12.3 g; Calories  52

2 large bunches fresh broccoli about 8 cups).          Carbs 46.4 g;  Calories   240

1/4 cup regular Smart Balance.                                 Carbs 0 g;    Calories 320

1/4 cup enriched flour.                                                Carbs  22 g;  Calories  110

1/4 teaspoon salt 

1/4 teaspoon pepper

2 cups chicken broth or 1 14.5 oz can.                     Carbs 2 g;  Calories  60

1/2 cup fat free sour cream.                                       Carbs 24 g; Calories  160

3 tablespoons Sherry.                                                Carbs 1 g;  Calories 116

1/2 CUP Parmesan or Italian style grated cheese.     Carbs 1 g;  Calories 180

1 1/2 pounds chicken breast or tenderloins cooked, thinly sliced.  Carbs 0 g; Calories 560

Prepare the ingredients:

Cut carrots wheels or whatever;

Cut up the broccoli and peel the stems;

Measure out the rest of the ingredients.

Carrots & Broccoli:

Steam carrots and broccoli stems about 10 minutes, and then add broccoli flowers cook until done. Test with a fork.

Sauce: (make in the microwave) stir often:

1.  In an 8 cup measuring bowl, melt the 1/4 cup Smart Balance.

Remove the 8 cup measuring bowl and slowly-blend 1/4 cup enriched flour, 

2.  then add 

1/4 teaspoon Sea Salt

1/4 teaspoon black pepper 

3.  microwave for 40 seconds

4.  Then slowly (to avoid lumps) the two cups chicken broth while stirring.

5.  Microwave for thirty seconds and then stir.  Repeat this about five or six times.

6.  Microwave for one minute and then stir. Repeat this until the  sauce starts to boil

1. Add the 1/2 cup sour cream, Stir often.
2. Add 1/2 cup grated cheese.
3. Add three tablespoons Sherry (not cooking Sherry if you can avoid it).

Combining ingredients:

1. In a glass 7" X 11" baking dish: place the cooked broccoli & carrots, pour 1/2 of the sauce over the broccoli.
2.   Add the cooked chicken and pour the remaining sauce on the top.

Bake   at 350° for 20 minutes