Deluxe, Divine Chicken Divan
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tbsps
Butter (divided)1.5 cups
White Rice1
Salt2 tbsp
All-Purpose Flour (divided)7 large
Button Mushrooms (sliced)1 cup
Half-And-HalfDirections:
1
Toast almonds in a small skillet until golden
2
Set aside
3
Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid
4
Add rice to water, stir
5
Return the water to a boil then reduce heat to simmer and cove the pot
6
Cook 18 minutes or until tender, remove from heat
7
Remove the thyme sprigs, the leaves will have fallen off in the rice
8
While the rice cooks, season chicken with salt, pepper and poultry seasoning
9
Dredge chicken in about half cup of flour then discard the rest
10
Heat a large skillet over medium to medium-high heat
11
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet
12
To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side
13
Remove the meat to a large platter and cover with foil to keep warm
14
Bring an inch or 2 of water to a simmer in a shallow pan and season with salt
15
Add asparagus and cook 4 minutes until just tender but green
16
Remove and add to chicken platter to keep warm
17
Return chicken skillet to the heat and add 2 tablespoons butter
18
Melt butter, add the mushrooms and saute for a couple of minutes
19
Whisk in 2 rounded tablespoons flour
20
Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs
21
Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half
22
When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes
23
Stir scallions into rice and fluff with fork
24
Make a bed of rice on each dinner plate
25
Top with a serving of steamed asparagus then 2 cutlets of chicken
26
Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice
27
Sprinkle the plates with toasted nuts
28
Wow! Can you believe you made this?