Deluxe, Divine Chicken Divan

Name: Deluxe, Divine Chicken Divan
Yield: 4 servings
Ingredients: 1/3 cup sliced almonds, a couple of handfuls; 1 quart chicken stock; Zest of 1 lemon; 3 to 4 fresh thyme sprigs; 4 tablespoons (1/2 stick) unsalted butter; 1 1/2 cups white rice; 8 chicken breast cutlets; Salt and black pepper; 1 teaspoon poultry seasoning, 1/3 palmful; 2 rounded tablespoons plus about 1/2 cup all-purpose flour; 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 1 large bunch asparagus, trimmed of tough ends; 6 to 8 large white mushrooms, sliced; 1/3 cup white wine (eyeball it); 1/3 cup half-and-half or heavy cream; 1 rounded tablespoon Dijon mustard; 2 tablespoons fresh tarragon, a couple of sprigs, chopped; 2 scallions, chopped

December 9, 2011

This dish is what I call a “Retro Metro.” Back in the day, Chicken Divan—poultry, poulet sauce, broccoli, and mushrooms—was a continental cuisine staple. As a special treat, my mom would take me to NYC to the Magic Pan for Chicken Divan Crepes. This is an easy cosmopolitan update on the classic. The broccoli is swapped out for asparagus and the preparation time is reduced. Enjoy!

Recipe notes

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