Ingredients:
1 large broccoli head, cut into 4-in h spea, rs
1/4 cup unsalted butter, cut in piec s
5 tbsp flour
2 cup chicken broth
1/2 cup heavy cream, well chilled
3 tbsp sherry, medium dry
1 lemon juice to taste
1/2 cup parmesan cheese, grated
2 chicken breasts, skinned & b ned,
1 cooked and thinly sliced
Instructions:
In a large saucepan of boiling, salted water, cook the broccoli for
6-8 minutes or until it is just tender. Drain it well and keep warm.
In a heavy saucepan, melt the butter over mod-low heat, add flour and
cook roux, stirring, for 3 minutes. Add the broth, stirring, bring
the mixture, and simmer it, stirring occasionally, for 10 minutes.
Reduce heat to low and cook the mixture, stirring, for 10 minutes. In
a bowl, beat the cream until it holds stiff peaks. Fold the cream,
Sherry, and lemon juice into the sauce. Season with salt and pepper
to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin
dish and pour half the sauce over the broccoli. Stir 1/4 cup
Parmesan into the remaining sauce. Arrange the chicken on the
broccoli, pour the remaining sauce over it, and sprinkle the mixture
with the remaining Parmesan cheese. Broil under a preheated broiler
about 6 inches from the flame for 1 minute or until the sauce is
golden and bubbling. a 1956 Gourmet Mag. favorite
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'
Gourmets Chicken Divan Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
