Yummy Dinner
I'm going to post the recipe for the dinner I made last night, as I hobbled it together from various sources and LJ is the closest I have to permanent storage around here. It's still kind of a work in progress, I'm adjusting the quantities to get everything right. But it can be really hard to find recipes written for people who want to do it right. I've got all the time in the world, what do I need shortcuts for? Seriously, the recipe online this is mostly based on started by telling you how to open the package of (frozen) broccoli... oy.
Semi-Authentic Chicken Divan
1 1/2 lbs. boneless, skinless chicken breast
1 lb. broccoli crowns
8 tbsp butter, separated
6 tbsp all purpose flour
3 cups milk, warmed
1/2 cup brown rice (2 cups prepared)
1 cup freshly grated Parmesan
3/4 cup freshly grated Gruyere
1/2 cup soft bread crumbs
1/2 cup slivered almonds
Preheat oven to 350 degrees F.
Bring the rice and 1 1/4 cups water to a boil, cover and reduce heat to a simmer. Cook for about 25 minutes or until all the water is absorbed. (Or follow package directions.)
Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked
through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite sized pieces. While the chicken is cooking, cut the broccoli into medium pieces and steam lightly, about 5 minutes. Broccoli should be bright green in color and firm to the touch.
Melt 6 tbsp. butter in a saucepan over medium heat. Add the flour and whisk together to form a roux. Cook for one minute, until flour is no longer raw but not brown in color. Slowly add the milk and whisk together until smooth. Bring sauce just to a boil and then reduce heat to low and cook for 2-3 minutes to thicken, stirring frequently. Add 3/4 cup Parmesan and 3/4 cup Gruyere, finely grated. Cook just until cheese is melted and remove from heat.
Layer the chicken, broccoli, rice, and almonds in a greased 7-by-11 inch glass baking dish. Add the sauce and mix well with a spatula. Melt 2 tbsp. butter and combine with the breadcrumbs and
remaining Parmesan. Sprinkle the breadcrumb mixture over the top and bake for 30 to 40 minutes or until bubbly and lightly browned.
Really the only thing that makes it not so true to the original is the addition of the rice... rice, broccoli and cheese is the triumvirate of deliciousness that owns my soul, and I couldn't resist adding it. If you want to leave it out, I would cut the sauce in 2/3 (which would the amount I made last night, which wasn't quite enough. Without the rice it would probably be perfect.) I also went overboard with the almonds, and it turned out too crunchy. They add a nice bit of flavor, but they shouldn't dominate the whole thing. I'd wager that the half of a cup this revised recipe calls for should be good.
Semi-Authentic Chicken Divan
1 1/2 lbs. boneless, skinless chicken breast
1 lb. broccoli crowns
8 tbsp butter, separated
6 tbsp all purpose flour
3 cups milk, warmed
1/2 cup brown rice (2 cups prepared)
1 cup freshly grated Parmesan
3/4 cup freshly grated Gruyere
1/2 cup soft bread crumbs
1/2 cup slivered almonds
Preheat oven to 350 degrees F.
Bring the rice and 1 1/4 cups water to a boil, cover and reduce heat to a simmer. Cook for about 25 minutes or until all the water is absorbed. (Or follow package directions.)
Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked
through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite sized pieces. While the chicken is cooking, cut the broccoli into medium pieces and steam lightly, about 5 minutes. Broccoli should be bright green in color and firm to the touch.
Melt 6 tbsp. butter in a saucepan over medium heat. Add the flour and whisk together to form a roux. Cook for one minute, until flour is no longer raw but not brown in color. Slowly add the milk and whisk together until smooth. Bring sauce just to a boil and then reduce heat to low and cook for 2-3 minutes to thicken, stirring frequently. Add 3/4 cup Parmesan and 3/4 cup Gruyere, finely grated. Cook just until cheese is melted and remove from heat.
Layer the chicken, broccoli, rice, and almonds in a greased 7-by-11 inch glass baking dish. Add the sauce and mix well with a spatula. Melt 2 tbsp. butter and combine with the breadcrumbs and
remaining Parmesan. Sprinkle the breadcrumb mixture over the top and bake for 30 to 40 minutes or until bubbly and lightly browned.
Really the only thing that makes it not so true to the original is the addition of the rice... rice, broccoli and cheese is the triumvirate of deliciousness that owns my soul, and I couldn't resist adding it. If you want to leave it out, I would cut the sauce in 2/3 (which would the amount I made last night, which wasn't quite enough. Without the rice it would probably be perfect.) I also went overboard with the almonds, and it turned out too crunchy. They add a nice bit of flavor, but they shouldn't dominate the whole thing. I'd wager that the half of a cup this revised recipe calls for should be good.